by Aaron C.

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. 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. 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. 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.

Nutrition per serving