• 1382236152minutes
  • 363calories

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Ingredients Jump to Instructions ↓

  1. 2 can(s) Campbell's® Condensed Cream of Chicken Soup 1/2 cup(s) water 1/4 cup(s) lemon juice 1 tablespoon(s) Dijon-style mustard 1 1/2 teaspoon(s) garlic powder 8 carrots , sliced 8 skinless, boneless chicken breast halves 4 cup(s) egg noodles fresh chopped parsley

Instructions Jump to Ingredients ↑

  1. Stir the soup, water, lemon juice, mustard, garlic powder and carrots in a 3 1/2-quart slow cooker. Add the chicken and turn to coat. Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through. Serve with the noodles. Sprinkle with the parsley. *Or on HIGH for 4 to 5 hours. Serving Suggestion: Serve with buttered peas. For dessert serve with butterscotch pudding garnished with whipped topping. Using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup: Calories 332, Total Fat 6g, Saturated Fat 2g, Cholesterol 102mg, Sodium 530mg, Total Carbohydrate 35g, Dietary Fiber 4g, Protein 32g, Vitamin A 260%DV, Vitamin C 11%DV, Calcium 5%DV, Iron 13%DV


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