Ingredients
2 1/2 lb. boneless chicken breast, cut in cubes
1 small bag egg noodles
1 can cream of chicken soup
1 can green English peas
1 can carrots
1 c. shredded cheese (mild)
salt to taste
Method
Sources
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Shallow braiser — sear on stovetop, finish in oven
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Shallow braiser — sear on stovetop, finish in oven
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Boil chicken until done. Cook noodles until done; drain. Don't overcook. Add in bowl or pan the chicken soup. Drain peas and carrots; add to soup. Add cheese; mix well. Add enough broth to make soupy. Mix chicken, noodles and soup mixture in baking dish. Bake at 400° for 25 or 30 minutes.