Check out what my friends over at RecipeLand have to say about this recipe:
“This looks amazing!!! Will certainly be trying this out this week! Thank you for sharing.” – Shilpa Malhotra
I agree with Shilpa that this dish really looks amazing. It is a great choice to prepare and cook for you family. It is very creamy and delicious – the kind of dish anyone in your family would really enjoy eating.
It only takes a few minutes to prepare, which makes it the perfect dish for weeknights. So if you need to run some errands you won’t have to stress out over cooking. The dish is also very delicious and I am very happy cooking and eating it together with my family.
4 Tyson boneless skinless chicken breasts, cubed
8 ounce Pennsylvania Dutch sliced mushrooms
1 8 ounce Philadelphia Cream Cheese, softened
1 (10½) ounce Campbell’s cream of chicken soup
1 envelope (1¼ ounce) Campbell’s dry onion soup mix
Kosher salt and Black pepper to taste
fresh parsley, chopped for garnish
1 pound large egg noodles for serving
Place the chicken in the bottom of a lightly greased slow cooker. Add the mushrooms.
In a medium sized bowl add cream cheese, cream of chicken soup, and dry onion soup mix.
Mix until incorporated and spread on top of chicken and mushrooms.
Cook on low for 4-6 hours or high for 3-4. Serve over noodles and top with fresh parsley and salt and pepper.
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Quick Tip: Use condensed cream of chicken for soup.
Thanks again to Recipeland for this amazing recipe.