Thick and Creamy Chicken Noodle Soup Recipe!

Hello everybody! Abbie here!❤️ Hope you guys are in the mood for carbs…. ‘Cause today’s recipe has a whole lotta noodles LOL! (I love to eat noodles, momma calls me a carb queen!) This is thick like a casserole, but also has a soup mouth feel…. So you could call it a casserole if you wanted, I guess! Well, here it is:What you need: 
3 16 oz boxes Small Shell Noodles

2 26 oz cans Cream of Chicken soup

3 2.5 oz cans Chicken Breast Chunks

3 & 1/3 Cups Milk

Salt and Pepper To Taste! 🙂

Large pot, wood spoon, spatula, strainer

Boil noodles until just cooked, do not over cook them! (It will end up mushy then) Turn off heat, strain and return to pot. Mix in Soup, Chicken, and Milk…. Heat on Low if needed to heat it up again. (I don’t rinse my pasta so it made everything nice and hot!) Sprinkle with salt and pepper when plated to preference! AND ENJOY!!!!!! 

This is what it looked like before I fed the kids…… The pan can be messy, after all, I AM just a home cook and NOT a fancy restaurant owner! 🙂Leaning tower of toast…. Unnecessary add to post, but figured maybe some readers were curious as to how much toast it takes to feed us! 🙂

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