For me, this is the ultimate comfort food. A creamy, savory dish just perfect for any night in. Please note that I'm providing two different ways to cook this same recipe...make it as simple or involved as you'd like! (My favorite is the first recipe, though....more flavor!)
2 large chicken breasts on the bone (or 3 boneless)
6 cups of water (or 2 cups of water and 4 cups of chicken broth)
1 pkg egg noodles
1 can of cream of chicken soup
The first way to cook this dish (how my Momma makes it) is to cover your bone-in chicken breasts with water in a deep pan. Add sage, poultry seasoning, salt, and pepper, and boil until chicken is finished. Once chicken is fully cooked, remove from the water (DO NOT DRAIN!) and let cool. Once cooled, skin and de-bone the chicken and shred. (If, however, you are afraid of boned chicken like I am, you can add boneless chicken to water and canned chicken broth along with seasonings, boil, and shred. It's not as good, but it gets the job done.) Once the chicken has been removed and is cooling, add egg noodles directly into the broth. (The boned chicken will create a wonderful broth from the fat in the chicken and the water mixed with the seasonings.) Let the noodles cook for a moment and add the can of cream of chicken soup. Once the noodles have almost completely cooked, add in the shredded chicken. If at this point you notice your dish to be watery, boil uncovered until creamy (make sure to keep it stirred if you need to do this, though. The noodles can stick to the bottom of the pan and burn. YUCK!) Once creamy, get a great big bowl (you're going to need it!) and enjoy!