Chicken over Noodles
- 1.5 to 2 lbs of cubed cooked chicken breasts
- sautéed fresh mushrooms and onions
- 2-3 cans of cream of mushroom soup
- 1 can of golden mushroom soup (optional)
- 2 cloves of garlic
- 2-3 TBLS ketchup
- 2 cups beef broth
- 1 1/2 cups of white wine
- 3 TBLS flour
- 1 cup sour cream
- salt and pepper
- Egg Noodles
Preparation time 25mins
Cooking time 27mins
Combine soup, wine, 1 1/2 cups of beef broth, ketchup, garlic and salt/pepper. stir and add to slow cooker. Add cooked chicken and cook on low for 2 hrs or until chicken is tender.
add mushrooms and onions after 1 hr.
combine 1/4 cup of beef broth with 3 TBLS flour and add to slow cooker and stir.
Add sour cream 15 minutes before you are ready to serve.
Serve over egg noodles