Lesli Dustin
1 whole chicken
3 T. chicken broth granules, or 9 cubes
2 cans cream of chicken soup
1 can evaporated milk
1 pt. sour cream
1 lb. egg noodles
Cook chicken in 2 quarts water until tender. Remove chicken and save the water; debone and dice. Add noodles and chicken broth to water and cook until tender. Add soup and stir until blended. Put chicken in, then stir sour cream in. Heat through but don't boil. Serve in bread bowls, if desired.
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