2 cans Cream of Chicken soup
½ cup water
¼ cup lemon juice
1 T Dijon mustard
1 ½ tsp garlic pwd
8 large carrots, thinly sliced
8 skinless, boneless chicken breast halves (2 lbs)
Hot cooked egg noodles
Chopped fresh parsley
Mix soup, water, lemon juice, mustard, garlic pwd and carrots in slow-cooker. Add chicken and turn to coat. Cover and cook on low 7-8 hrs (or high for 4-5 hrs) until chicken is no longer pink. Serve with noodles and sprinkle with parsley to garnish.
*Campbell's Soup Cookbook*
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