It seems like everything is still fruit basket upset at the newspaper office. Just when we were getting our feet back under us from our editor-in-chief leaving and not being replaced, we got hit with layoffs Monday and everyone's job got reorganized AGAIN. I'm not sure how many times I've been reorganized in the last two years but I'm happy to have a job and that's the bottom line.
In times like these, comfort food is important. Here's the chicken and noodle recipe I made over the weekend. Wow. I don't know if it was that good or we were just that hungry but I made a half recipe and . . . um . . . there were no leftovers.
INCREDIBLY EASY CHICKEN AND NOODLES
26 oz. can condensed cream of chicken soup
10.75 oz. can condensed cream of mushroom soup
2 14.5 oz. cans chicken broth
2 C. diced, cooked chicken breast meat (more is better)
2 tsp. onion powder
1 tsp. seasoning salt
1/2 tsp. garlic powder
12 oz. package frozen egg noodles
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 pot to a boil and stir in the noodles. Reduce heat to low and simmer for 20 to 30 minutes.
I couldn't find a 26 oz. can of cream of chicken soup and since I was making a half-batch, just used a single small can. Yeah, I know the numbers don't add up but this is cooking, not rocket science.
Hug your dogs, kiss your partner and be thankful for what you've got, not what you've not.