- 6
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Ingredients
- 6 boneless, skinless chicken breast halves
- 10 3/4 oz. can cream of mushroom soup
- 1 pkg. dry mushroom soup mix
- 1/4- 1/2 C. sour cream
- 4 oz. can mushrooms, drained
Preparation
Step 1
1. Stir together mushroom soup and dry soup mix. Dip each chicken breast half in mixture and then place in slow cooker.
2. Pour remaining soup mix over chicken.
3. Cover. Cook on low 6-8 hours.
4. Just before serving, stir in sour cream and mushrooms. Cover. Turn cooker to high and heat for 10 minutes.
5. Serve over noodles.