3 chicken breasts cut into nuggets
6 cups of extra wide egg noodles
1 can of no salt added corn
1 or 2 chicken bouillon cubes
3 tomatoes cut into quarters
onion powder
garlic powder
olive oil
shredded Swiss cheese
Pour a little oil into a large pot and heat. Cook chicken in pot and season with garlic and onion powders. When the chicken is still mostly pink, pour corn, tomatoes, noodles, bouillon, hearty amount of Zatarain’s Creole Seasoning, and enough water to cover everything into the pot. Boil for 10 minutes or until chicken is fully cooked and noodles are tender. Use slotted spoon to pour into bowls and sprinkle Swiss cheese on top.
Serves 3
Notes: I started cooking this on a weekly basis while living in Châteauroux, France (hence the name). I’ve never actually measured the exact amount of noodles or spices, so I’ve just guessed on the amounts.
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