Slow-cooker Chicken and Mushroom with Egg Noodles
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 433.1
- Total Fat: 5.8 g
- Cholesterol: 177.5 mg
- Sodium: 840.5 mg
- Total Carbs: 49.4 g
- Dietary Fiber: 2.1 g
- Protein: 47.8 g
View full nutritional breakdown of Slow-cooker Chicken and Mushroom with Egg Noodles calories by ingredient
Number of Servings: 4
Ingredients
-
Boneless Chicken Breast tenderloin, 1 1/2 pounds
Aldi Fit & Active Cream of Mushroom Soup, 2 10.5 oz cans
Aldi Fit & Active Chicken Broth, 1 cup
Paprika, 1/4 tsp
Garlic powder, 1/2 tsp
Salt 1/4 tsp
Black Pepper 1/4 tsp
Reggano Wide Egg Noodle 1.25 cup dry, 4 servings (1/2 bag)
Tips
Use a slow-cooker liner instead of greasing.
Directions
In a medium bowl mix soup, chicken broth, and seasonings. Place chicken tenderloins in lined slow-cooker and pour soup mixture over them. Cook on High for 4-6 hours or Low for 8-10 hours.
When ready to serve, cook egg noodles according to package directions. Drain and serve with chicken/soup mixture from slow-cooker.
Makes 4 servings.
Serving Size: Makes 4 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user JOMARIE63.
When ready to serve, cook egg noodles according to package directions. Drain and serve with chicken/soup mixture from slow-cooker.
Makes 4 servings.
Serving Size: Makes 4 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user JOMARIE63.