Chicken and Egg Noodles

Ingredients

• 2 boneless skinless chicken breasts
• 2 cans cream of chicken
• 1/2 teaspoon salt
• 1/4 teaspoon celery salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/2 stick butter
• 3 1/2 cups chicken broth
• 8 oz egg noodles, uncooked

Instructions

1. Place two chicken breasts in the pressure cooker. (Using a Fissler.)
2. Combine cream of chicken, all seasonings, butter, and chicken broth over the chicken breasts.
3. Slow cook for 4 hours.
4. After 4 hours, remove the breasts and shred.
5. Place the shredded chicken back in the pressure cooker and stir.
6. Place egg noodles in the pressure cooker and stir.
7. Put the lid back on and leave alone for 30 mins.
8. Stir the mixture and serve.