1 can (10-1/2 oz.) condensed cream of chicken soup
1 can (10-1/2 oz.) condensed cream of mushroom soup
1/2 cup fat-free reduced-sodium chicken broth
1 can (4 oz.) mushroom pieces and stems, drained
1 Tbsp. LEA & PERRINS Worcestershire Sauce
1 pkg. (12 oz.) egg noodles, uncooked
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Place chicken in slow cooker sprayed with cooking spray; top with onions. Combine soups, broth, mushrooms and Worcestershire sauce; pour over ingredients in slow cooker. Cover with lid.
Cook on LOW 6 to 7 hours (or on HIGH 3 to 3-1/2 hours).
Cook noodles as directed on package, omitting salt; drain. Stir sour cream into chicken mixture; serve over noodles.
Garnish with chopped fresh parsley before serving.
Trim 40 calories and 5g of fat, including 1.5g of sat fat, per serving by preparing with reduced-fat reduced-sodium condensed cream of chicken and mushroom soups, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.