4 boneless skinless chicken breasts, cubed
8 ounces sliced mushrooms
8 ounces cream cheese, softened
1 (10 1/2) ounces cream of chicken soup
1 envelope (1 1/4 ounce) dry onion soup mix
salt and pepper to taste
fresh parsley, chopped to garnish
1 pound large egg noodles for serving
Instructions:
Place the chicken in the bottom of a lightly greased crockpot. Add the mushrooms. Mix cream cheese, cream of chicken soup and dry onion soup mix then spread on top of chicken and mushrooms. Cook on low for 4-6 hours or high for 3-4 hours. Serve over noodles and top with fresh parsley and salt and pepper.
Recipe from: therecipecritic.com
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