Spray or butter the crock pot insert and place the chicken in the crockpot.

Add the soup, gravy packet, seasonings, and broth. Pour over chicken.

Move frozen noodles to the refrigerator to begin defrosting.

Cover and cook on low for 4 to 6 hours.

60 to 90 minutes before serving:

Remove chicken and shred if you didn't start with diced. Return to pot.

Toss the noodles in the broth mixture.

Stir it up and squish the pasta under the liquid, add a little water or more broth as needed.

Cook until noodles are tender. Add salt and pepper to taste.

Use the saute mode to melt the butter. Add 3 cups chicken broth, creamed soup, gravy packets, and seasonings. Stir well and cancel saute mode.

Add chicken and set to manual high for 12 minutes. Natural release for 10 minutes, then manually release.

Remove chicken from broth and stir well. Add the egg noodles and stir and squish down to submerge. Add remaining broth if desired. Shred chicken if needed.

Set instant pot to manual high, 6 minutes. Natural release for 5 minutes, then quick release.

Add chicken back to pot and stir well. Cover and allow to rest for 10 minutes before serving.

Cook the noodles according to package directions, drain and set aside.

Dice chicken into 1 to 1 1/2 inch pieces.

Over medium heat, in a large, deep skillet or Dutch oven, saute the chicken in butter or oil for about 5 minutes.

Turn heat to medium-low and scrape the pan (this is your base for your sauce).

Now, add about 2 cups of the chicken broth, the cream of chicken soup, gravy packets, and seasonings. Stir and cook until bubbly. Add more broth if desired.

Turn to low, cover, and continue to cook for 7-10 minutes.

Add the drained noodles. Stir well and add more broth as needed.

Remove from heat. Cover and allow to set about 20 minutes before serving.

Preheat the oven to 375 degrees. Follow steps 1 through 4 for stove-top directions.

Combine your chicken with the sauce and the noodles. Mix well. Add more broth as needed. Pour into a buttered (or oiled) 9x13 baking dish.

Bake for 30-35 minutes or until the dish is bubbly and begins to brown.

Combine all the ingredients except the noodles in a gallon-sized freezer bag

Label and freeze up to 2 months

Defrost in the refrigerator overnight before cooking and follow slow cooker directions shown above