Main Dishes, Pasta, Poultry

CROCKPOT GOLDEN CHICKEN WITH NOODLES

  • 2 cans Cream of chicken soup
  • 1/2 cup Water
  • 1/4 cup Lemon juice
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons Garlic powder
  • 8 large Carrots, thickly sliced
  • 8 Boneless chicken breast
  • 8 medium Egg noodles, cooked
  • Parsely, fresh

    • Mix soup, water, lemon juice, mustard, garlic and carrots in slow cooker. Add chicken and turn to coat. Cover and cook on Low 7-8 hours or until done. Or cook on High 4-5 hours. Serve over noodles. Sprinkle with parsley. Serves 8.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!