Comforting Creamy Chicken and Noodles

In my continuing quest for comfort last week from not feeling well, I was also feeling very nostalgic.  I have no idea why this dish came to me, but I vividly remembered my mom buying us this canned chicken and creamy noodle dish and for the life of me I cannot remember if it was from Campbell's or Hormel, or some other company... does anyone out there remember this?  It came in the size of a can of soup and was probably the prequel to what is now Chicken Fettuccine Alfredo. At any rate, I reinvented it for one of our dinners this past week.

I also love, love this nostalgic sign that I found at a vintage store when we moved here.  It hangs in our dining area and this is my moto whenever someone expresses their feelings in my dinner menu decision.

Speaking of menus we have a very busy weekend.  I have already sent my husband off to his golf tournament after making him blueberry muffins, hash browns, turkey breakfast sausage and cheesy scrambled eggs...yeah, wife of the year award again!  Lots of baking to get accomplished the next couple days for upcoming Easter festivities.

I need to get out of my pajamas at some point this morning (or not) and start a little house cleaning, since my husband took on that role the past couple weekends with me being gone at volleyball tournaments.

Of course The Masters will be watched, unfortunately without my boyfriend Phil, but the pimento cheese spread still needs to be prepped today for tomorrow's lunch.

Getting the Easter care package ready for our grand babies to send out and need to have the girls pack for their upcoming out of town tournament.  I'm exhausted already.....

Creamy Chicken and Noodles

2 cans Campbells Cream of Chicken Soup
1 pint (2 cups) heavy cream
1 roasted chicken (homemade or from your deli), meat removed and shredded
1/2 - 3/4 cup of freshly grated Parmesan cheese (depending on your taste)
1 bag of regular size egg noodles, cooked per package directions
salt and pepper to taste

Remove all meat from the cooked, roasted chicken and shred to bite size pieces, set aside.

In large sauce/soup pan, heat both cans of Cream of Chicken soup to a soft boil, until heated.  Add the heavy cream and parmesean cheese, until a smooth, creamy consistency.  Add the shredded chicken and let heat through at medium heat setting (approximatley 20 minutes).  Season with salt and pepper, to your taste.

While chicken is heating in the sauce, make egg noodles according to directions and drain.
Serve creamy chicken over hot noodles.

** Makes excellent work day lunch leftovers.