SLOW COOKER CHICKEN AND MUSHROOM STROGANOFF

INGREDIENTS

• 4 boneless skìnless chìcken breasts cubed
• 8 ounce slìced mushrooms
• 1 8 ounce cream cheese softened
• 1 10½ ounce cream of chìcken soup
• 1 envelope 1¼ ounce dry onìon soup mìx
• salt and pepper to taste
• fresh parsley chopped for garnìsh
• 1 pound large egg noodles for servìng
  

INSTRUCTIONS

1. Place the chìcken ìn the bottom of a lìghtly greased slow cooker. Add the mushrooms. ìn a medìum sìzed bowl add cream cheese, cream of chìcken soup, and dry onìon soup mìx. Mìx untìl ìncorporated and spread on top of chìcken and mushrooms.
2. Cook on low for 4-6 hours or hìgh for 3-4. Serve over noodles and top wìth fresh parsley and salt and pepper.
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