0/5
(0 Votes)
Ingredients
- 2 cans creamy chicken mushroom soup
- 2 cups chopped cooked chicken
- 1 pkg frozen mixrd vegetables
- 1 tsp pepper or garlic-pepper seasoning
- 1 1/2 cups dried egg noodles
Preparation
Step 1
In slow cooker gradually stir 5 cups water into the soup. Stir or whisk until smooth. Stir in chicken, vegetables and pepper. Cover; cook on low for 6-8 hours or on high for 3-4 hours. If using low heat turn to high heat setting. Stir in noodles. Cover and cook for 20-30 minutes more or until noodles are just tender.
You'll also love
-
Ham and Green Bean Casserole 0/5 (0 Votes) -
Baked Potato Soup V 0/5 (0 Votes)
You'll also love
-
Potato Gnocchi with Mushroom Sauce 0/5 (0 Votes) -
Pasta e Lenticchie 0/5 (0 Votes)