4/5
(1 Votes)
Ingredients
- 4 boneless, skinless chicken breasts
- 2 can cream of chicken soup
- 1 stick of butter
- 2 15 oz. cans of chicken broth
- 24 oz. frozen egg noodles
Preparation
Step 1
Cook chicken, soup, butter and broth in the crockpot on low for 6-7 hours.
Take chicken out and shredd.
Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking.
I served this over mashed potatoes with a side of green beans.
You'll also love
-
Onion Soup with Roquefort 4/5 (1 Votes) -
Cauliflower and Brown Rice Quiche 4/5 (1 Votes)
You'll also love
-
Pasta Carrabba 4/5 (1 Votes) -
Macau Shrimp And Rice Noodle Soup 3.5/5 (4 Votes)