Slow cook chicken and egg noodles

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 565.5
  • Total Fat: 11.9 g
  • Cholesterol: 109.6 mg
  • Sodium: 1,033.9 mg
  • Total Carbs: 74.0 g
  • Dietary Fiber: 12.4 g
  • Protein: 44.5 g

View full nutritional breakdown of Slow cook chicken and egg noodles calories by ingredient


Introduction

This cooks in a crock pot all day long and it is very easy for a college student like me! This cooks in a crock pot all day long and it is very easy for a college student like me!
Number of Servings: 1

Ingredients

    Chicken breast, no skin, half breast per person.
    Campbell's cream of chicken soup 1 can
    Campbell's cream of mushroom soup (or cream of celery- cream of broccoli makes it taste weird) 1 can
    Bag of mixed frozen vegetables
    Egg noodles- 1 serving per person

Directions

Put everything into the crock pot except for the noodles. You can use frozen or fresh chicken breasts. Put the crock pot on low for at least 4 hours. On high it takes 2-3 hours when the chicken is not frozen. When you're ready to eat, cook the noodles as it says on the package. Take the chicken out and cut it up in cubes. Then put it back and mix it up. Serve 1 cup noodles with about a half cup of creamed soup on top of the noodles.

You can add more chicken and another can of cream of chicken and cook more noodles to make more servings, but I don't have a family so this recipe is altered for me!

Number of Servings: 1

Recipe submitted by SparkPeople user SBLUEYEZ.