Ingredients
4 boneless skinless chicken breasts cubed
8 ounce sliced mushrooms
1 8 ounce cream cheese softened
1 10 1/2 ounce cream of chicken soup
1 envelope 1 1/4 ounce dry onion soup mix
salt and pepper to taste
fresh parsley chopped for garnish
1 pound large egg noodles for serving
Instructions
Place the chicken in the bottom of a lightly greased slow cooker.
Add the mushrooms. In a medium sized bowl add cream cheese, cream of chicken soup, and dry onion soup mix.
Mix until incorporated and spread on top of chicken and mushrooms.
Cook on low for 4-6 hours or high for 3.
Serve over noodles and top with fresh parsley and salt and pepper.
Loffer Foods 