CREAMY CHICKEN NOODLE SOUP

2 cans condensed cream of chicken and mushroom soup

5 cups water

2 cups chopped cooked chicken 

1 pkg (10-oz) frozen mixed vegetables

1 tsp garlic-pepper seasoning

1 1/2 cups egg noodles

Combine the soup and water in a crock-pot or slow cooker. Stir in the chicken, frozen vegetables and the seasoning. Cover and cook on low 6-8 hours or on high 3 to 4 hours.

If using low setting, turn heat to high. Stir the uncooked noodles into the soup mixture and cook on high 20 to 30 minutes or until noodles are tender.

Yield: 6 to 8 servings

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