Hey, hope everyone had a great weekend. My weekend was pretty fantastic if not a little busy. Had a great time with my bestie who was in town for a visit. We haven't seen each other in 4 years so a visit was definitely in order. Did not get too badly sunburned while at the pool all day Friday. Survived a major storm Saturday and got the shit bitten out of me by bugs while playing ultimate Frisbee Sunday night. All in all, a very successful weekend.
This following recipe is one I found on Pinterest then realized it was from the Gooseberry Patch Slow Cooker cookbook which I do own. I have no idea why I have not done this recipe before because it is delicious and so easy to do.
Creamy Chicken and Noodles
4 boneless, skinless chicken breasts
2 cans cream of chicken soup
1/2 c. stick butter (sliced)
~42 oz. chicken broth*
~24 oz. egg noodles*
frozen peas and carrots*
Salt and pepper to taste*
Combine the chicken breasts, soup, butter and broth in your crock pot. Cover and cook on LOW for 8 hours or HIGH for 4 to 5 hours. An hour before you plan on serving, remove the chicken, shred it and then replace it back into the crock pot. At this time also add the noodles and veggies. Let the concoction cook for the remaining hour or until the noodles are soft and the veggies fully heated. Taste and add any salt or pepper.
*The reason I marked these ingredients are that you may need to play around with them. My crock pot was too small to add all of the chicken broth. The recipe as published does not call for a full bag of egg noodles but I didn't want anything too soupy so I added all of them and it turned out fine. The recipe also does not call for the frozen veggies or the salt and pepper. I really think you need these ingredients so this isn't just a meat and cream of whatever dish.
Eat well my friends!
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