Ingredients:
3 cups chopped cooked chicken (I used rotisserie chicken)
1 (10.5-oz) can condensed cheese soup
6 cups chicken broth
1 cup milk
2 stalks celery chopped
2 carrots thinly sliced
1 (1-oz) package Ranch Salad Dressing & Seasoning Mix
½ cup cooked chopped bacon
1 cup shredded cheddar cheese
8- oz dried fine egg noodles uncooked
Instructions:
In a large stockpot/Dutch oven, combine cooked chicken, cheese soup, chicken broth, milk, chopped celery, sliced carrots,Hidden Valley Original Ranch Salad Dressing & Seasoning Mix and Oscar Mayer Real Bacon Bits.
Bring to a boil over medium-high heat. Reduce heat to simmer and cook for 20 to 25 minutes, until vegetables are soft. Stir in dried noodles and shredded cheddar cheese. Cook for 5 minutes
