Ingredients
- 4 pounds boneless skinless chicken breasts , cubed
- 8 ounces sliced mushrooms
- 8 ounces cream cheese , softened
- 10.5 ounces can cream of chicken soup
- 1 ounce envelope dry onion soup mix
- ⅞ to_tastes salt
- ⅞ to_tastes pepper
- 1 whole parsley , fresh chopped
- 8 ounces large egg noodles
Instructions
-
1
Place the 4 boneless skinless chicken breasts in the bottom of a lightly greased slow cooker. Then add the 8 ounces sliced mushrooms on top.
-
2
In a medium-sized bowl, add 1 (8-ounce) cream cheese, 1 (10 ½-ounce) can cream of chicken soup, and 1 (1 ¼ ounce) envelope dry onion soup mix. Mix until incorporated and spread on top of the chicken and mushrooms.
-
3
Cook on low for 4-6 hours or on high for 3 hours. Serve over 8 ounces large egg noodles and top with fresh parsley, salt and pepper to taste.
🌡️ low or high
Nutrition Facts
Per serving
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