A tried-and-true family favorite from Becky's own recipe collection. Here's everything you need to make Chicken and Egg Noodles at home.
Chicken and Egg Noodles
Makes 6 servings · ~390 calories per serving (estimated)
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
- Place two chicken breasts in the pressure cooker. (Using a Fissler.)
- Combine cream of chicken, all seasonings, butter, and chicken broth over the chicken breasts.
- Slow cook for 4 hours.
- After 4 hours, remove the breasts and shred.
- Place the shredded chicken back in the pressure cooker and stir.
- Place egg noodles in the pressure cooker and stir.
- Put the lid back on and leave alone for 30 mins.
- Stir the mixture and serve.
From Becky’s handwritten notebook
Every recipe on this site started the same way — written by hand in Becky’s spiral kitchen notebook, usually with a dinner bubbling on the stove nearby. Here’s the original page this recipe was typed up from, smudges and all:
See the original handwritten pages (2)
Hungry for more? Browse all of Becky's recipes, or try the free weekly meal planner to plan your week.
Get easy family recipes in your inbox
Join the newsletter for simple recipes, homeschool encouragement, and a free weekly meal-planning printable.
No spam, ever. Unsubscribe anytime.