Ingredients:
12 ounces pre-cooked chicken breast strips
12 ounces wide egg noodles
4 Tablespoons butter
4 Tablespoons flour
Milk as needed
2 Cups chicken broth
1 15-ounce can cream of chicken soup
Directions:
Thaw chicken breast strips. Cook noodles according to package directions, drain and set aside. In a large saucepan, melt the butter over medium high heat, being careful not to burn, then turn off heat. In a small bowl, combine the flour and enough milk to make the mixture liquid. Pour this mixture through a strainer into the melted butter. Using medium heat, bring the butter mixture to a boil and then immediately add the chicken broth. Stir with a whisk until thick and bubbly. Add the soup, thawed chicken and cooked noodles into the saucepan. Mix thoroughly and cook until everything is heated through. Serves 4.