Ingredients:
2 chicken breasts, cut into cubes ( skinless & boneless)
0.5 (11 ounce) cans cream of chicken soup
1 tablespoon olive oil
1/4 lb Velveeta cheese ( cut into cubes)
0.5 (12 ounce) bags egg noodles
1 (15 1/4 ounce) cans corn
1 tablespoon seasoning salt ( such as Lawry’s)
1/2 tablespoon parsley flakes
1 teaspoon pepper
Directions:
Cook egg noodles in boiling water till chewy.
Cook chicken in olive oil, and Lawry salt till chicken is not pink in middle, then drain oil.
Combine cream of chicken soup, egg noodles, and chicken till boiling.
Reduce heat, and add Velveeta cheese, corn, and pepper.
Cook until all of Velveeta is melted.
Remove from heat and sprinkle with parsley flakes.
Servings: 4
Time preparation: 35 min.
Time total: 35 min.