What you need:

  • 2 c cooked chicken breast, cut into bite sized pieces
  • 10.75 oz can cream of mushroom soup
  • 8 oz fresh mushrooms, sliced
  • 8 oz dry egg noodles, cooked al dente
  • 1 small onion, chopped
  • 1 green pepper, chopped
  • 2 T milk
  • 2 T butter
  • 1/8 t black pepper

What you do:

  • Heat butter in a large skillet.  Add mushrooms, onion and green
    pepper to skillet and saute until green pepper and onion are
    tender but still crisp; drain.
  • In a small bowl, combine milk, black pepper and mushroom
    soup.  Add soup mixture to skillet and mix.  Mix in cooked chicken.
  • Add mixture to a 3.5 quart crock pot.  Cook on low for 4-5 hours.  
    Serve over hot cooked noodles.
Easy Breezy Recipes
Creamy Chicken and Mushrooms
over Noodles

Creamy Chicken and Mushrooms over Noodles