Creamy Chicken & Noodles

By Addie

Our family would gather around the table on Sunday nights to enjoy this classic pasta dish.

MY NOTES: Serve this dinner with corn muffins or toasted bread of some kind.

Ingredients

• 8 ounces wide egg noodles
• 2 medium onions (about 1 1/2 cups chopped)
• 3 medium celery stalks (about 3/4 cup chopped)
• 4 cups water
• 1 pound boneless, skinless chicken breasts
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1/8 teaspoon white pepper
• 1 (10-ounce) can cream of chicken soup
• 1/2 cup buttermilk

Preparation

Step 1

Cook noodles according to package directions, omitting salt. Drain; set aside. Cover to keep warm.

Chop onions and celery stalks; set aside. Meanwhile, bring water to a boil in large saucepan or Dutch oven over medium to medium-high heat.

Add chicken breasts, onions, celery, salt, thyme, bay leaf and pepper to saucepan. Return to a boil.

Reduce heat to low; simmer, uncovered, 35 minutes. Remove chicken breasts from saucepan. Cut breasts into 1/2-inch pieces; cover and set aside.

Increase heat to high. Return liquid in saucepan to a boil. Continue cooking until liquid and vegetables have reduced to 1 cup.

Remove from heat; discard bay leaf. Whisk in soup and buttermilk until thoroughly blended. Add chicken pieces and noodles; toss to blend. Sprinkle with parsley, if desired. Serve with garlic bread and a tossed salad, if desired.