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“So easy and tasty, it's almost a crime. I came up with this recipe on one of those evenings when a "culinary miracle" needed to happen. I hadn't planned ahead so franticly seaching what I had on hand, came up with this. I originally used frozen chicken tenders (unbreaded). You can use a deli roasted chicken for this and use as much chicken, soup, etc. necessary to feed your crowd. Serve over noodles or mashed potatoes. Using a large roasted chicken and double the sauce, I fed a group of 8!”

Ingredients Nutrition

  • 2 cups cooked chicken, about 5 tenders per person or 2 cups any cooked chicken
  • 1 dash pepper
  • 10 ounces cream of chicken soup
  • 5 ounces about 1/2 soup can milk
  • 1 teaspoon dried basil
  • 4 cups cooked noodles


  1. Cook chicken tenders in skillet and sprinkle with pepper to taste until no longer pink. Cut into bite-sized chunks. Stir in soup and basil. Slowly add milk. For thinner sauce add more milk. If using a roasted chicken just cut it up, put it in a large sauce pan, and add other ingredients. Simmer for a few minutes. Serve over cooked noodles.

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