The Protein: 1.5–2 lbs boneless skinless chicken breasts, which become tender and easily shreddable.
The Liquid Base: 2 cans (10.5 oz each) Cream of Chicken soup, providing the foundational creaminess.
The Richness: 1 stick (1/2 cup) of butter, sliced or kept whole to melt over the meat.
The Heart: 1 bag (16 oz) frozen egg noodles, chosen for their thick, chewy texture that holds up to slow cooking.
The Hydration: 32 oz chicken broth, used to cook the noodles and adjust the final thickness.
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