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| Prep Time | 20 |
| Cook Time | 60 30 minutes for baking and 30 minutes for boiling chicken |
| Passive Time | 30 |
| Servings |
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Ingredients
- 3 Chicken breast Cooked and shredded
- 1 Bag Wide egg noodles Cook as directed on package
- 1 Can Cream of chicken soup
- 1 Can Cream of mushroom soup
- 1 Can Cheddar cheese soup
- 2 Cups Velveeta cheese Diced into small pieces to melt quicker
- 1 Cup Sour cream
- Salt and pepper to taste
- 1/2 Tsp Onion powder
- 1/2 Tsp Garlic powder
- 2 Cups Crumbled plain potato chips
Ingredients
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Instructions
- Boil chicken for about 30 minutes. If you have left over chicken you can use that too. When slightly cooled shred chicken and place in a bowl. When I have been in a hurry I have also used a couple of cans of chicken instead.
- Add to the chicken sour cream, salt and pepper, garlic powder, onion powder, cheese, and soups. Mix all together and then add to the cooked noodles.
- Place in a 9x13 baking dish. Cover with crumbled potato chips.
- Place in a pre-heated 350 degree oven for 30 minutes. Enjoy!
Recipe Notes
