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Family-Style Creamy Chicken & Noodles




Source of Recipe


unknown


List of Ingredients








8 oz. uncooked yolk-free wide egg noodles
4 c. water
1 lb. boneless skinless chicken breasts
1-1/2 c. chopped onions
3/4 c. chopped celery
1/2 tsp. dried thyme
1 bay leaf
1/8 tsp. white pepper
1 can (10-oz.) reduced-sodium cream of chicken soup
1/2 c. nonfat buttermilk



Recipe



Cook noodles according to package directions Omitting Salt. Drain; set aside. Meanwhile, bring water to a boil in a Dutch over or large saucepan. Add the next 6 ingredients. Return to a boil. Reduce heat; simmer, uncovered, 35 minutes. Remove chicken. Cut into 1/2-in pieces; set aside.

Increase heat to high.. Return liquid in Dutch oven to a boil. Continue cooking until liquid and vegetables have reduced to 1 cup. Remove from the heat; discard bay leaf. Whisk in soup and buttermilk until well blended. Add chicken pieces and noodles; toss to blend. Sprinkle with parsley, if desired