Recipe by kclay61
This recipe was passed down from a cyber friend. It is so warm and wonderful on a cold rainy day. Give it a try. I think you will like it.
Top Review by LainieBug
Very good, even though I did receive mixed reviews on the addition of the sour cream. The consensus was to make it again, but to serve the sour cream on the side for those people who wanted to add it to the soup. This was very fast to make using leftover roast chicken. Made for Fall 2012 Pick A Chef.
- 8 ounces wide egg noodles
- 8 chicken bouillon cubes
- 2 (10 1/2 ounce) cans cream of chicken soup
- 3 cups of cubed cooked chicken
- 1 cup sour cream