- 8
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Ingredients
- 2 cans (10-3/4 oz) Campbell’s cream of chicken or 98% fat free cream of chicken soup
- 1/2 cup water
- 1/4 cup lemon juice
- 1 tbsp. Dijon mustard
- 1 - 1/2 tsp. garlic powder
- 8 large carrots
- 8 boneless chicken breast halves
- 8 cups hot cook egg noodles
- Chopped fresh parsley
Preparation
Step 1
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.
Serve over noodles. Sprinkle with parsley.