Chicken and Buttered Macaroni

  • Yield: servings


2large fresh chicken breast (on bone)
6cups hot water
2tablespoons of chicken flavored soup base
1can of cream of chickien soup
1/4cup water
2teaspoons lemon juice
2teaspoons chopped (Polaner) garlic
2tablespoons real butter (melted)
1teaspoon (Polaner) chopped oregeno
1 1/2cups of speghetti macaroni
1teaspoon butter


  1. Boil the chicken breast in the 6 cups of water and 2 tablespoons. of chicken flavored soup base, covered, for about 30 minutes until done.
  2. At the same time cook macaroni until done; drain. Place in large casserol edish with 1 teaspoon butter and toss.
  3. Remove chicken breast from boiling water and drain. Cut in to bite-size pieces. Set aside.
  4. Bring to a boil soup, 1/4 cup water, lemon juice, garlic, oregano and butter. Boil until well heated. Add chicken pieces and mix well. Pour over the hot macaroni and serve.