You may also like
Categories:Viewed: 43 - Published at: 4 years ago
Ingredients
- 16 oz. extra wide noodles
- 3 chicken legs with thighs
- 1/2 lb. Velveeta cheese
- 1 c. cream of chicken soup
- 3 Tbsp. butter
- 1 tsp. salt
Method
- Cook chicken until done; remove from bone.
- In separate pan, cook noodles in 2 quarts water until tender.
- Add chicken to noodles. Add rest of ingredients and mix well. Simmer on low heat until cheese is melted.