This recipe is super easy because it's a slow-cooker meal, and it's from Campbell's. It's a favorite.2 cans Campbell's Condensed Cream of Chicken Soup
1/2 cup water
1/4 cup lemon juice
1 T. Dijon-style mustard
1 1/2 tsp. garlic powder
8 large carrots, thickly sliced (about 6 cups)
8 skinless, boneless chicken breast halves
Hot cooked egg noodles
Chopped fresh parsley
1. Stir the soup, water, lemon juice, mustard, garlic powder, and carrots in a 3 1/2 quart slow-cooker. Add the chicken and turn to coat with the soup mixture.
2. Cover and cook on LOW for 7-8 hours (or on HIGH for 4-5 hours) or until the chicken is cooked through. Serve with the noodles. Sprinkle with parsley.
(Since this produces plenty of leftovers, when cooking for two, I use the remaining sauce and chicken for a soup: shred remaining chicken, mix noodles with chicken and sauce, and serve in bowls. Delicious!)
Thank you for this! I will be perfect for me to try and looking forward to it.
ReplyDeleteSarah, we do something similar to this, but add potatoes and cook it in chicken broth rather than cream of chicken. It is wonderful! I will have to try this way though, because I love me some noodles!
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