Recipe and Photo by: Better Homes and Gardens
Moist chicken breasts, earthy mushrooms and sour cream combine to make great comfort food in this slow-cooker recipe.
pounds boneless skinless chicken breasts and/or thighs
10 3/4-ounce cans condensed cream of mushroom soup with roasted garlic
ounces dried wide egg noodles
8-ounce carton dairy sour cream
Freshly ground black pepper (optional)
1. Cut chicken into 1-inch pieces. In a 3-1/2- or 4-quart slow cooker combine the chicken pieces and onion. In a medium bowl stir together the soup and water. Pour over chicken and onion.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
3. Cook noodles according to package directions. Drain. Just before serving, stir sour cream into mixture in cooker. To serve, spoon stroganoff mixture over hot cooked noodles. If desired, sprinkle with black pepper. Makes 6 to 8 servings.
nutritional info per serving
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