Prep 15 mins
Cook 5 mins
So easy and tasty, it's almost a crime. I came up with this recipe on one of those evenings when a "culinary miracle" needed to happen. I hadn't planned ahead so franticly seaching what I had on hand, came up with this. I originally used frozen chicken tenders (unbreaded). You can use a deli roasted chicken for this and use as much chicken, soup, etc. necessary to feed your crowd. Serve over noodles or mashed potatoes. Using a large roasted chicken and double the sauce, I fed a group of 8!
- 2 cups cooked chicken, about 5 tenders per person or 2 cups any cooked chicken
- 1 dash pepper
- 10 ounces cream of chicken soup
- 5 ounces about 1/2 soup can milk
- 1 teaspoon dried basil
- 4 cups cooked noodles
- Cook chicken tenders in skillet and sprinkle with pepper to taste until no longer pink. Cut into bite-sized chunks. Stir in soup and basil. Slowly add milk. For thinner sauce add more milk. If using a roasted chicken just cut it up, put it in a large sauce pan, and add other ingredients. Simmer for a few minutes. Serve over cooked noodles.