Open Face Chicken Noodle Biscuit Melt
by Abbey, The Cards We Drew
When I was a kid my mom used to make this for us, but she put it over rice. I thought why not kick it up a notch and take this to a WHOLE NEW LEVEL and add a country meal appeal to it for about half the effort that a down home country meal necessitates!
It’s SO simple and easy and the mixture of thick hearty noodles and the chicken soup….oh it’s tasty!! And filling. Your family will love this little creation and it’s great served with a side of green beans or corn.
Ready In: Minutes
Prep Time: Minutes Cook Time: Minutes
Start by making your biscuits in the oven according to instructions. While your biscuits are cooking, put some water on to boil to add your Reames® Homestyle Egg Noodles to once it’s boiling.
Follow instructions on preparing noodles.
In a separate pot, heat up cream of chicken soup and shredded chicken until warm on the stovetop. Add salt to taste. For my chicken, I used three chicken breasts cooked in the crock pot with some chicken broth while I was at work. I used half the chicken for this recipe and froze the other half for another day.
Once all your “materials” are ready (i.e. the biscuits are baked, the noodles are cooked, and the chicken soup mixture is warm) then you make your sandwiches!
