2 can (10 3/4 ounces each) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup water
1/4 cup lemon juice
1 tablespoon Dijon-style mustard
1 1/2 teaspoon garlic powder
8 large carrot , thickly sliced (about 6 cups)
8 skinless, boneless chicken breast half (about 2 pounds)
4 cup egg noodles , cooked and drained
Chopped fresh parsley
Directions
Stir the soup, water, lemon juice, mustard, garlic powder and carrots in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Serve with the noodles. Sprinkle with the parsley.
Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
Serving Suggestion: Serve with buttered peas. For dessert serve butterscotch pudding with whipped topping.
about this recipe
Since this delightful chicken dish cooks itself in the slow cooker, it’s perfect for any time of year. It’s a family-favorite that you’ll make time and again
Read more: http://www.kitchendaily.com/recipe/slow-cooker-golden-chicken-with-noodles-77790/#ixzz1JtQmp6Ca
