2 cups rotisserie chicken breast meat diced cooked
43.5 ounce chicken broth canned
26 ounce cream of chicken soup canned
10.8 ounce cream of mushroom soup canned
18 ounce extra wide egg noodles frozen
0.5 teaspoon garlic powder
2 teaspoons onion powder
1 teaspoon seasoning salt
Equipment
pot
Directions
In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.
