Wednesday, August 31, 2016



Combine 3-4 boneless, skinless chicken breasts, 2-10.75 cans of cream of chicken soup, 1/2 cup of butter (sliced) and 42 oz. of chicken broth in your crock pot. Cover & cook on low for 8 hours. An hour before serving, remove the chicken, shred it and return it to the slow cooker. (I forgot to take pictures of this part—sorry!)

The recipe calls for a 24 oz. package of frozen egg noodles, but I couldn't find frozen ones, so I just used bagged ones. Stir in the noodles, cover and cook another hour. If you are not using frozen noodles, I recommend keeping an eye on the noodles so they don't get over cooked & mushy. Once they are cooked to your desired consistency, you are ready to serve! The recipe calls for serving in bowls, but my kids like more noodles and less broth, so I just added a whole big bag of noodles, which made it thicker than the recipe actually called for, so we served them on plates with some veggies. You do your own thing and it will all be good.

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