Sunday, November 21, 2010

Creamed Chicken and Noodles

2 lbs. boneless, skinless chicken breasts
salt & pepper
2 cans (10.5 oz. EACH) cream of chicken soup
14 oz. can chicken broth
16 oz. bag thick noodles (like the Amish-made wide noodles), cooked

Put chicken breasts in 3-quart crockpot. Salt & pepper both sides of chicken. Spread cream of chicken soup over top. Cook on high 1/2 hour, then on low for 6 hours. Shred chicken with fork. Add chicken broth and cooked noodles. Cook additional 1/2 hour or until heated through.

by: Christel

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