INGREDIENTS
24 ounce Frozen egg noodles (or Kluski)
1 – 10.5 ounce Cream of Chicken Soup
1 – 10.5 ounce Cream of celery soup
1/2 cup Salted butter (1 stick)
32 ounce Chicken broth
4 large Boneless chicken breasts
Mixed vegetable (optional)
1 teaspoon Better than chicken bouillon (optional)
INSTRUCTIONS
1. Salt & pepper chicken breasts.
2. Place in the bottom of crock pot.
3. Spoon soup over chicken.
4. Cut butter into several pats and place pieces evenly over soup.
5. Whisk the bouillon with the broth & pour over chicken.
6. Cook on low 6 hours.
7. Remove chicken & shred. Add back to pot along with noodle and veggies if using.
8. Cook an additional 2 hours stirring occasionally.
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