Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 4 to 6 Servings
This is my ultimate comfort food! I feel at home whenever I have this. Perfect to serve on rainy days. Oh, man, you are so in for a treat! Have a blessed day, friends. Enjoy!
Ingredients:
1 pkg frozen egg noodles, 24 oz.
2 can cream of chicken soup, 10.5 oz each; sometimes I use 1 can chicken and 1 can cream of celery
1 stick (½) c butter – cut into pieces
1 can chicken broth, 32 ounces; may want extra to thin out if too thick. The frozen noodles thicken the broth.
1 teaspoon Better Than Bullion, optional; I add for a richer chicken flavor
mixed veggies, optional; I have not been using them this time
6 boneless, skinless chicken breasts or 4 large
salt & pepper, to taste; can add some parsley too if desired
Directions:
Sprinkle salt and pepper over the chicken breasts, then toss until well-seasoned.
Lay the seasoned chicken breasts in the bottom of the Crockpot.
Add the soup on top of the chicken and spread it evenly.
Slice the butter into small cuts, then scatter them over the chicken.
In a mixing bowl, add bouillon and broth, then stir until well blended.
Add the mixture over the chicken as well.
Cover the Crockpot and cook everything for 6 hours on a low setting.
Remove the chicken breasts from the pot, then use two forks to shred them into small cuts.
Add the shredded chicken back into the pot. Add the noodles as well as the veggies if you like.
Cover the pot and cook the noodles for another 2 hours or until al dente. Check and see if you need to add more broth.
Add freshly chopped parsley and stir until well blended. Add more seasonings if needed. Make sure to taste first before adding anything.
Serve right away and enjoy!
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