1 lb boneless, skinless chicken breasts, frozen
1 can 98% fat-free cream of mushroom soup
16 oz fat-free sour cream
1 envelope dry onion soup mix
Hot buttered noodles for serving.
Place frozen chicken on the bottom of a crockpot or slow cooker. Mix soup, sour cream and onion soup mix together and pour over the chicken. Cook on low setting at least 7 hours. Shred or cut up chicken then return to crockpot. Stir well before serving over the noodles.
May be made in a Dutch oven, baked in the oven for 6 hours at 250-degrees.
This recipe is from a Southern Indiana Veteran's cookbook.
file photo for reference only
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