Monday, February 7, 2011

Make-It Monday

We had this with Mom and Dad when they were visiting and we all enjoyed it, I think!

Campbell's Golden Chicken & Noodles


  • 2 (10.75 ounce) cans Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 1 tablespoon Dijon-style mustard (I used honey mustard and it was good)
  • 1 1/2 teaspoons garlic powder
  • 8 large carrots, thickly sliced
  • 8 skinless, boneless chicken breast halves
  • 4 cups hot cooked egg noodles
  • Chopped fresh parsley


  1. Stir the soup, water, lemon juice, mustard, garlic powder and carrots in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
  2. Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through. Serve with the noodles. Sprinkle with the parsley.

1 comment:

  1. This was a good recipe. We had your Southwest Chicken tonight. We took some to Grandpa & Grandma. It was also good. Dad & I got a breadmaker with our airmails. It arrived today, so we'll see how our bread tourns out. Mom