Pen's Creamy Chicken and Egg Noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
340 g bag of Healthy Harvest No Yoke extra broad Egg Noodles1 cup chopped fresh mushrooms 1 onion chopped2 Frozen Chicken Breasts1/2 cup shredded carrots1/2 tsp minced garlic1/2 black pepper1 box (900ml) of Campbell's Chicken Broth2 tbsp of flour and water1/4 cup sour cream
Put all ingredients into crock pot - excluding flour, sour cream and egg noodles. Slow cook on high, for 4 hrs.
Then remove Chicken and slice into chucks.
Add a flour and water mixture to thicken juice in your crock pot.
add sour cream and whisk gentle until incorporated.
Return Chicken to crock pot cover and turn on high and continue cooking while you prepare noodles -about 10mins.
Cook egg noodles in a pot of salted water until tender.
About 5 - 1 cups servings.
Serve Chicken mixture on top noodles on each plate.
Number of Servings: 5
Recipe submitted by SparkPeople user NEW-BEGINNING.
Then remove Chicken and slice into chucks.
Add a flour and water mixture to thicken juice in your crock pot.
add sour cream and whisk gentle until incorporated.
Return Chicken to crock pot cover and turn on high and continue cooking while you prepare noodles -about 10mins.
Cook egg noodles in a pot of salted water until tender.
About 5 - 1 cups servings.
Serve Chicken mixture on top noodles on each plate.
Number of Servings: 5
Recipe submitted by SparkPeople user NEW-BEGINNING.
Nutritional Info Amount Per Serving
- Calories: 392.2
- Total Fat: 5.0 g
- Cholesterol: 31.1 mg
- Sodium: 2,754.2 mg
- Total Carbs: 56.5 g
- Dietary Fiber: 7.6 g
- Protein: 16.4 g
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