3 lbs. boneless chicken, cut into bitesize pieces
2 cans cream of chicken with herbs soup, undiluted
1/2 c. dry wine or chicken broth
1/2 lb. sliced baby portobello mushrooms
2 c. sour cream
3/4 t. salt
egg noodles, cooked
pepper
parsley, optional
Place chicken, soup, and wine in lined crockpot. Cover and cook on high for 3 hours, or low for 6 hours. Add mushrooms and cook 1-2 hours* longer until tender. Stir in sour cream and salt. Serve over egg noodles, with pepper and parsley.
*Mushrooms can also be sauteed in a skillet and added to the chicken mixture during the last hour if pressed for time.
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