We keep thinking that spring might finally be here and then we have more days of way below average temperatures and snow… yes we had a wintery mix a few days last week. In fact today is the first somewhat nice day in a long time. I think Mother Nature is just being cruel, we get teased with one or two nice days and then it is back to horrible weather.
I am hoping that making this comfort food dish last week before I left for Omaha for work does the trick of pushing this horrible weather away (fingers and toes crossed). My pick for the Secret Recipe Club this month was a classic comfort food. Chicken and noodles. This reminds me of a dish my Mom used to make when I was a kid. And it’s probably been at least 15 years since I had purchased cream of chicken soup. But it was worth it!!
My blog this month was Nicole of Daily Dish Recipes. She has 5 teenagers, I seriously don’t know how she manages to cook all the delicious food she does. Where does she find the time? This dish was perfect for the rainy, cold and gray days we were having last week and the amount of leftovers was pretty fantastic for Scott. This was comfort food in a big bowl, bright yellow placemats can’t hurt either!
Crockpot Chicken and Noodles
Prep Time: 10 minutes
Cook Time: 8-10 hours on low
Keywords: slow-cooker entree
6062846Ingredients (Serves 4)
- 2 cans cream of chicken soup
- 1 can Rotel diced tomatoes and green chilies
- ½ stick of butter, melted
- ⅓ cup Parmesan cheese
- 1 tablespoon garlic powder
- 16 oz. of chicken broth
- 4-6 boneless skinless chicken breasts
- 24 oz. cooked very thin egg noodles
- Salt/Pepper
Instructions
Mix up the cream of chicken, rotel, melted butter, Parmesan cheese, garlic powder and chicken broth in the bottom of the crock pot.
Place the chicken breasts into the mixture.
Cook on low for 8-12 hours, or on high for 4-6 hours.
About 45 minutes to an hour before serving, take out the chicken and shred it, and cook the spaghetti noodles and add them. Put everything back in and mix everything and allow to continue cooking for about 45 minutes to an hour.
Top with salt/pepper and serve.
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