Ingredients
- Servings: 6
- 8 cups water
- 8 chicken bouillon cubes
- 3 1/2 cups wide egg noodles
- 2 (10 3/4 ounce) cans cream of chicken soup
- 3 cups cooked chicken
- 1 cup sour cream
Recipe
- 1 boil water with cubes - add noodles. cook uncovered until tender ---do not drain. add soup and chicken. stir until fully heated. stir in sour cream.
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