Chicken and Noodles Parish Blues Updated

"comfort food at it's best"

Chicken
 2 large boneless skinless chicken breasts
 1 ½ tsp Bayou Sam's Creole Seasoning
 1 tsp Bayou Sam's Triple Blast
 2 tsp dried parsley
Noodles
 6 cups lite chicken stock, plus more if neededto cook pasta in and use a base
 12 oz extra broad noodles, boiled until firm, but not done, strained reserving cooking liquidany large noodle or pasta will work great!
Remainder
 26 oz reserved pasta cooking liquidor light chicken stock
 14 oz cream of chicken soup
 14 oz Sam's Chop House Cream of Mushroom Soup, or low sodium canned
 14 oz H-E-B Queso Chicken Blanco Soup
 1 tbsp Kosher salt
 1 tbsp black pepper, coarse ground
 2 tsp garlic powder
 1 tsp onion powder
 1 tsp cayenne pepper
 1 ½ cups frozen mixed vegetables
 ½ cup heavy cream

1

Season chicken breasts with Creole and Triple Blast Seasonings, topping with dried parsley on one side. Steam chicken breasts until just
done. About 20 minutes in steamer. Remove let cool.

2

Dice small. Set Aside.

3

Cook pasta to firm, but not quite done. Strain reserving cooking liquid/stock.

4

In the same pot as you cooked the pasta, add soups, stock and seasonings. Bring to a simmer, mixing well. Let
simmer 5 minutes. Add frozen vegetables.

5

Stir in chicken and half and half and cover and let simmer 20 minutes.

6

Remove from heat, fold in pasta and serve.

7

Or transfer to covered dish and keep warm in 275° until serving.