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Instructions |
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ON Low temp place chicken in the crock pot and pour entire can of condensed Cream Of Chicken Soup (NO WATER). Pour in Parmesan Cheese. Let cook all day until tender and can be cut easily with a fork.
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Bring a pot of water with 1 tablespoon of salt to a boil.
Add Egg noodles. Reduce heat to medium heat and cook for about 10 min or until noodles are soft. Drain water.
Empty water from the pot you cooked noodles and melt about 2 tablespoons of butter and remove from heat. Put Noodles in pot and mix so that the noodles are covered with the butter.
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Serve chicken over the noodles or on the side.
Great served with a bag of steamed veggies or salad.
Mix leftovers with the noodles and store in the fridge for yummy yummy leftovers.
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| Serving
Suggestions |
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2-4 servings with leftovers
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Originally Submitted
8/1/2013
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