@mistycantrell2017: Ingredients * 3 cups shredded rotisserie chicken * 1 can cream of chicken soup, 10.5 oz * 1 can cheddar cheese soup, 10.5 oz * 1 can evaporated milk, 12 oz * ½ cup chicken broth, plus more as needed * ½ tsp garlic powder * ½ tsp black pepper * 12 oz frozen broccoli florets, thawed and drained * 2 cups freshly shredded sharp cheddar cheese * 12 oz wide egg noodles, cooked separately Instructions 1. Add the chicken, cream of chicken soup, cheddar cheese soup, evaporated milk, chicken broth, garlic powder, and black pepper to a 6-quart crockpot. Stir together. 2. Cover and cook on HIGH for approximately 1½–2 hours, until hot throughout. Crockpots vary, so allow extra time if the chicken starts cold. 3. During the last 20–30 minutes, microwave the broccoli until just tender. Drain well and stir it into the crockpot. 4. Cook the egg noodles according to the package directions and drain. 5. Stir the shredded cheddar into the hot chicken mixture until melted, then fold in the cooked noodles. 6. Add a splash of warm broth if needed to loosen the sauce. Serve immediately.

Misty Cantrell

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Tuesday 03 November 2026 06:17:32 GMT