Simple comfort food like my Chicken ‘n Noodles with Broccoli & Mushrooms just makes you feel warm and fuzzy all over, doesn’t it?

And a pot of this reheats well, so you get to enjoy it for a few days! Even if it lasts 3 days, it’s something that you never get tired of, and it’s always sad to see the bottom of the pot!

 

The main secret is, instead of regular ol’ thin and mushy egg noodles, I really enjoy using a much heartier noodle for any of my chicken (and beef!) ‘n noodle recipes! My favorite is made by Reames, and even the Amish use these at large functions! So you know they’re good!

I’ve had a lot of people ask what they are, so I thought that a photo of the bag would help you locate them easier at your store. They come frozen, so check the frozen foods aisle in a section usually near the frozen bread loaves, rolls, and pizza doughs.

And if your store doesn’t happen to carry them, simply ask that they get some in! Most stores are more than happy to carry what their customers want.

 

 

 

 

Besides these incredibly delicious and hearty noodles, I take this version way past “same old same old” by adding something healthy – – fresh broccoli! (And fresh or canned mushrooms when I have them, too!)

*Be sure to chop the broccoli stems, and add those, too! It’s a great way to get extra vitamins and take advantage of every last piece you can to stretch it out!

 

 

 

 

Above is just the florets, but I did use ALL of the broccoli and chopped the stems next. I was using one of my small cutting boards, and all of the broccoli just doesn’t happen to fit.

Just don’t waste the stems! Cook them until they’re nice and tender, and they’re good, too!

 

 

You can stew a small chicken for this, or do as I did this time, and just use a few boneless, skinless chicken breasts.

If using all white meat, though, make sure that you LOW simmer them for about an hour. Yes, an hour. That way the meat gets VERY tender.

 

Here’s a photo that you can add to your Pinterest Boards!

 

 

 

 

Maybe it’s a “midwest thing”, but sometimes we have a smaller serving of this insanely good dish, and serve it over a pile of my Best Creamy Homemade Mashed Potatoes!

Absolutely. Sinful.

And sooo dang good!!!

 

 

 

 

But we just pigged out this time, enjoying this version of my Chicken ‘n Noodles with Broccoli & Mushrooms all by itself!

Just add some of my homemade biscuits or toasted, buttered bread to go with, and you’re all set!!

I hope this total comfort food makes itself right at home at your house soon, too! The leftovers make for several complete meals, or take it with you for easy lunches!

That is, if there’s any left!!

Enjoy!!

 

If you enjoyed this one, you might also like my other versions!

Slow Cooker Homemade Chicken ‘n Noodles
Cheesy Bacon Ranch Tuna Casserole with Country Dumpling Noodles & Broccoli
*Home-Style Beef ‘n Noodles with Mushrooms & Onions

(*The Beef ‘n Noodles are one of my highest rated; and most saved, printed and Pinned recipes!)

 

Yield: about 6 servings

Chicken 'n Noodles with Broccoli & Mushrooms

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Ingredients

• 2 extra large chicken breasts (3 if they're small), trimmed of any fat
• 2 - 2 1/2 cups chicken broth, (to cover chicken well)
• 1 Tbl. Better Than Bouillon Chicken Base
• 1 bay leaf
• 1 small to medium-sized head of broccoli, stem chopped and florets cut large bite-sized
• 1 large onion, chopped
• 2 large ribs celery, sliced or chopped
• 1 stick of butter, cut up
• 1 (10 1/2 oz.) can cream of mushroom soup
• 1/2 cup cold milk mixed with 1 Tbl. cornstarch
• 1 small can sliced mushrooms, well drained, (optional)
• 1 tsp. garlic salt, or to taste
• 1/2 tsp. coarse ground or regular black pepper, or to taste
• 1 (24 oz.) bag frozen Reames Homestyle Egg Noodles, unthawed

Instructions

In small deep saucepan, add chicken breasts (trimmed first of any fat), enough chicken broth to cover well, (2 - 2 1/2 cups), chicken bouillon base, and bay leaf. Bring to a simmer, cover, and LOW simmer 1 hour. When chicken is very tender, remove chicken breasts with tongs or slotted spoon to a bowl and cover.

Add veggies and butter to saucepan of broth and simmer, covered, until veggies are tender to your liking. (From crisp-tender to soft). Check every few minutes for doneness.

Add butter and stir gently to melt. Stir/whisk in soup and milk/cornstarch mixture until creamy, pull chicken into small chunks adding as you go along, bring to a simmer and simmer until thickened, just a few minutes. Add drained mushrooms if using, and garlic salt and pepper to taste, cover, and set aside.

In medium to large stockpot, add plenty of water to cook noodles. Bring to a boil, add noodles, and cook according to package directions. When done, drain noodles and place back into the pot. Add creamy veggie mixture, and gently fold until all of the noodles are well coated.

Serve hot and enjoy!