I cut the recipe in half and used leftover chicken from Roast Chicken with Lemon-Dill Sauce and 1 can of cream of potato soup for the "chunk" of it. It was super flavorful with the dill-lemon from the chicken. This is definitely a keeper. It was wonderful reheated for lunch the next day. I did cook the noodles in a separate pan when I got home from work. Thanks for sharing SEvans. Made for My3Chefs Nov '09.