Homemade Chicken ‘N Noodles

I have THE BEST sister-in-love in the world! What is a sister-in-love you ask? Well, she is married to my brother and a sister by choice whom I love with all of my heart. She is an amazing mother, wife, aunt, sister, daughter, singer, Christian and Southern cook. She loves the most simple things in life and has the heart of an angel. Ok, ok, you get it. I love her and she truly completes our family.

I am very picky about my Chicken ‘N Noodles. What proper Southern lady isn’t I ask you?! Years ago, Michelle made some for dinner one night and I was a little hesitant to try them due to the fact the last time I made my version of Chicken ‘N Noodles it was an epic fail and I never tried again. But NOT Shell Bell’s!! I was hooked. Her recipe is the best I have ever tasted in my entire life! The simplicity of it wowed me. And because I crave these more than I actually get to see her, she was gracious enough to share her recipe with me and has allowed me to share it with all of you! THANK YOU SISTER!!

Ingredients:

• 1 stick of Butter (Michelle uses 1/2, I use the whole dang thing!)
• Large can of Chicken Breast, drained
• 32 ounces Chicken Broth
• Large can of Cream of Chicken Soup
• Small can of Cream of Mushroom Soup
• Bag of Wide Egg Noodles
• Onion Powder (This is the secret ingredient I do believe that makes this WOW)
• Garlic Powder
• Salt
• Pepper

Preparation:

Drain the can chicken breast in a strainer. In a large pot, melt the stick of butter. Your choice whether to use half the stick or the entire thing like I do. Place the chicken breast in the pot with the melted butter and break up the chicken where it is shredded. Add onion powder to taste. I cook by smell so I add it and mix it and add some more if I need to. Add the garlic powder, salt and pepper. I don’t use as much garlic powder and just enough salt and pepper ~ a few shakes of each should do. Mix chicken up with all of the seasonings. Add the large can of Cream of Chicken and small can of Cream of Mushroom mixing all together once again. Add the 32 ounces of chicken broth, let it come to a slow boil. Add the egg noodles and bring to a boil once again and let the noodles cook completely. Stirring often. Add water as needed to achieve the desired consistency of your Chicken ‘N Noodles.

That is it! You now have the famous Chicken ‘N Noodle recipe of THE Shell Bell!

XOXO ~ PGWW