Creamy Chicken and Vegetables over Egg Noodles

It is super difficult to find a meal that can be hot and ready with little finishing work when we return home from church on a Sunday afternoon.  This past Sunday, we knew that eating out wasn’t a possibility since we would already be eating later than normal due to a meeting following the service – something anyone who has ever had children under the age of 7 knows is extra tough.  We also didn’t want to eat something cold – it’s snowy and super cold here right now.  As I lay awake Saturday night thinking about what ingredients were living in my refrigerator I dreamed up this one.  It turned out very well if I do say so myself.

Creamy Chicken and Vegetables over Egg Noodles

  1. Place 3 chicken breasts in the bottom of the crockpot.
  2. Sprinkle with 2 teaspoons of poultry seasoning and 1 teaspoon of pepper.
  3. Add 2-3 cups of veggies (carrots, celery, green beans, corn, peas . . . whatever your family will eat – they could even be of the frozen variety)
  4. Add 2 cups of cubed potatoes.
  5. Pour 2 cans of cream of mushroom soup* combined with 3/4 cup of milk on top.
  6. Cook on low for 6-7 hours.
  7. Shred chicken using 2 forks.
  8. Just before serving cook 12 ounces of egg noodles according to the directions.

*I prefer to make my own cream of whatever soups.  The recipe I use to make cream of mushroom soup can be found here.  You could also substitute cream of mushroom for cream of chicken.

Creamy Chicken and Vegetables with Egg Noodles. Plating credit to the food touching phobic 3 year-old Freefom Foodie.