1 (10.75 ounce) can Campbell'sŪ Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/4 cup water
2 tablespoons lemon juice
1-1/2 teaspoons Dijon-style mustard
3/4 teaspoon garlic powder
4 large carrots, thickly sliced
4 skinless, boneless chicken breast halves
2 cups hot cooked egg noodles
Chopped fresh parsley
Instructions
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 on HIGH for 4 to 5 hourOr on
HIGH for 4 to 5 hours.)or until the chicken is cooked through. Serve
with the noodles. Sprinkle with the parsley.
Originally Submitted
3/9/2010
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