Now that the days are getting cooler (and I’m getting busier), I’m rediscovering my cooking BFF–my Crockpot! I tried this out not long ago and it was pretty darn tasty! It made more than enough for Lawyer Guy and me so I froze the half we didn’t eat for another time. It wasn’t bad at all thawed then heated in the microwave.
4 or 5 frozen boneless, skinless chicken breasts
1 can cream of mushroom soup
1 4-ounce can of sliced mushrooms
1 8-ounce package of cream cheese
1 container of sour cream (16 ounces)
2 tablespoons chopped garlic
salt and pepper to taste
Spray slow-cooker with non-stick cooking spray. Or use the crockpot liners. Easy cleanup and you can freeze the leftovers in the bag. 🙂
Add frozen chicken breasts to the Crockpot. Mix garlic with cream of mushroom soup and spoon mix on top of chicken.
Cut cream cheese into cubes and add to chicken. Toss in mushrooms.
Add salt and pepper to your liking.
Cook on low for 6-8 hours.
Stir once or twice throughout the day to mix all the ingredients.
About 20 minutes before dinner, prepare the egg noodles.
While the noodles are boiling, add sour cream to the chicken – mix well. Try not to completely break up the chicken while mixing. It’s nice to have some big chunks of chicken in this dish.
Drain noodles and add to chicken, stirring well. Serve and eat.
What’s your favorite cool weather dinner?