1
tablespoon poultry seasoning | 1
teaspoon salt | 1
can cream of chicken or celery soup | 1
teaspoon pepper | | 1
to 1 1/2 cups sliced carrots | 1
cup sliced celery | | 5
potatoes, peeled and cubed | 1
cup of frozen whole corn | | 1/2
pkg (3 1/2 to 4-lb) chicken breasts cut into small pieces | 4
ounces of cream cheese | | 1/2
pkg of egg noodles | |
Place
chicken pieces in a medium sized skillet and cook on medium heat until chicken is
fully cooked. Place inside a large pot over medium heat.
Fill pan to
half full with tap water. Add carrots, celery and potatoes to the pan.
Cook on medium heat for 20 minutes. Add 1 can of cream soup, corn and
noodles and let cook another 20 to 30 minutes. Just before pulling off the
heat stir in the cream cheese until it melts. Remove from heat and let cool for 10
to 15 minutes. Serve with crackers, bread, or biscuits.
|
