4 boneless, skinless chicken breasts
2 bags of egg noodles, cooked
2 16 oz cans of cream of chicken soup
1 8 oz can of cream of mushroom soup
3 green onions, chopped
1 16 oz can of corn.
3-4 cups of water
salt and pepper to taste
Grill the chicken breasts until cooked through. cut into small bite sized pieces. add all ingredients to large soup pot and heat together. adjust water to desired consistency.
Recipe from Bryce Coker
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