INGREDIENTS
1 serving
cream of chicken soup
3
cooked chicken breasts
5 cups
chicken stock
2 tbsp
butter
1 cup
onions
1 cup
carrots
1 cup
celery
1 can
canned corn
2 cans
cream of chicken soup
1/4 cup
evaporated milk
8 ozs
egg noodles
1 serving
salt and pepper