I planned accordingly and put my crockpot to work this morning before I walked out the door. Chicken & Noodles would be ready and waiting when I got home from the office. I love it when the house is filled with the smell of a freshly cooked dinner when I walk through the door. Plus the fact that not much is required of me to get it to the table is worth alot. Makes for an enjoyable dinner hour.
Golden Chicken & Noodles
2-10 3/4 oz. cans cream of chicken soup
1/2 c. water
1/4 c. lemon juice
1 T Dijon mustard
1 1/2 tsp. garlic powder
1/2 tsp. black pepper
6 large carrots, sliced
8 boneless chicken breasts (I used 5)
Combine cream of chicken soup, water, lemon juice, mustard, garlic powder, pepper and carrots in slow cooker. (I would prefer to not use canned soup but I keep it on hand for times like this; I can't be bothered to make the soup from my mix at 6:30 a.m. Something has to give at that early hour.)
Cut the chicken breast into quarters or smaller chunks. Stir into mixture in cooker. Cover. Cook on low 6-7 hours.
Serve over egg noodles.
And lucky me ~ there are leftovers. I cut the chicken that was left into smaller pieces and for another dinner this week I will add some mixed vegetables, make a biscuit topping and we'll have chicken pot pie. Cook once, eat twice. That's my kind of cooking.