Chicken and Noodles

And I don't mean soup. 

What is up with these cool spring days? All I want to do is eat warm dishes. It's like I'm from the Midwest or something, which is exactly where tonight's dish comes from. Now people like to argue with me about whether this particular dish is from the Midwest or the South. I say Midwest, but some of my Okie relatives just won't have it. But here's the thing, it's closer to a casserole (or hot dish) than fried chicken. Ain't nothing about this dish is fried. I mean, it has roasted chicken in it. It's just too healthy to be a Southern dish. Also, the only place I've actually seen this dish on a menu was in Western Kansas, which is the Midwest! So, it definitely has to be Midwestern.

Chicken and Noodles

Ingredients for the Sauce 

• 2-4 cups chopped chicken (preferably from a roasted chicken)
• 1 can cream of celery soup (trust me, don't even try to use a different "cream of" soup; it's not the same)
• 1-2 cans milk (cans? As in fill up the cream of celery soup can once or twice) 
• 2 cans chicken broth (same as milk above)
• Healthy portions (like 1-2 tsp) of 
• Oregano
• Sage
• Basil
• Thyme
• Freshly ground pepper
• Sea salt 

Ingredients for the Noodles

2 cups flour
2 large eggs
2 tsp salt
3-5 tbsp milk 

To Make the Noodles
Combine the flour, eggs, and salt together. Slowly stir in the milk until a soft dough forms. Flour a large flat surface. Knead the dough a few times on it. Then roll it out until it's 1/8-1/4 inch thick. Cut the dough into thin strips using a noodle cutter or sharp knife. 

To Make the Sauce
Combine all sauce ingredients in a large saucepan over medium to high heat. When the liquid starts to bowl, drop the noodles into the pot. Cook until noodles are al dente

Serving Suggestions 

• In a bowl as is. 
• On top of mashed potatoes (oh, hello, carbs!). 
• Next to your Thanksgiving turkey (as H's family does it).
• Topped with steamed broccoli.