Quick one pot Chicken and Noodles

Ingredients:

• 1 whole rotisserie chicken, shredded, or 3 large chicken breasts, cooked and shredded
• 4 cups chicken broth
• 1 cup water
• 2 cans cream of chicken soup
• 1/2 cup (1 stick) butter
• 1/2 bag frozen carrots
• 1/2 tsp salt (or 1 tsp if using unsalted butter)
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 Tbsp parsley
• 1 12 oz bag egg noodles
• Optional: additional vegetables like peas, broccoli, or celery
• Olive oil, for cooking chicken breasts
• French bread, for serving

Instructions:

1. If using chicken breasts, heat a 5-quart pot with a couple tablespoons of olive oil. Fry the chicken breasts until cooked through. Remove from the pot and shred the chicken. If using a rotisserie chicken, simply shred it and set aside.
2. In the same 5-quart pot, bring the chicken broth to a boil. If using bouillon cubes, dissolve them in the boiling broth.
3. Reduce the heat to a simmer and add the butter, salt, pepper, garlic powder, onion powder, and parsley to the broth. Whisk in the cream of chicken soup until well combined.
4. Add the frozen carrots and shredded chicken to the pot. If you’re adding any optional vegetables, this is the time to add them as well.
5. Bring the mixture back to a boil and add the egg noodles. Boil for 5 minutes, then reduce the heat to a simmer.
6. Let the mixture simmer for an additional 15-20 minutes, or until the egg noodles are cooked to your desired tenderness.
7. Serve the creamy chicken and noodles hot, accompanied by slices of French bread.

Note: Feel free to customize this recipe by adding other vegetables or using cream of mushroom soup instead of cream of chicken. Adjust the seasonings to your taste.

Yields: Approximately 5-6 servings. You can scale down the ingredients if needed. Enjoy your comforting and delicious one-pot meal!