I think one of the best things about Sunday is that we eat supper early, usually between 3 or 4. Then I get the kitchen all cleaned up, floors swept and mopped, counters wiped down, the whole shebang. And then I am done for the night! Woohoo!
So, tonight I made this recipe that I found online and it got 2 thumbs up from all the people I live with–C and Mr. G even had 2 servings each. It has been named Chickeny Goodness and the family definitely wants it put into regular rotation. And the very, very best part of Chickeny Goodness–it is super duper infinitely easy. So check it out….
One package of boneless, skinless chicken breasts
3 cans of cream of chicken soup
1 1/2 tsp of garlic powder
1 tsp of salt
2 to 3 tsp of pepper–this seems like a lot but you need it
1 box of chicken broth
2 bags of egg noodle dumplings
Spray your crockpot well. Put chicken in crock pot—frozen or thawed, doesn’t matter. Sprinkle garlic powder and salt over chicken. Pour all three cans of soup over chicken. Sprinkle pepper over soup. If chicken is thawed, add in some of the chicken broth to add liquid to the pot. (about a cup). Turn on crockpot—low for 4 to 6 hours (time varies depending on if chicken is frozen or not). when chicken is cooked remove chicken to a cutting board and use two forks to shred. Return chicken to crock pot. Add in broth and stir well.
Boil egg noodles in salted water. DO NOT OVERCOOK or they will be mushy paste. Combine noodles and chicken mixture. Mix well to coat all the noodles. This will provide enough for supper for 4 and have enough left over to pack some for lunches the next day.
Once mixed—EAT. Chickeny goodness!
This is the after cleanup picture—sorry, I was so excited to taste it, I didn’t get any pics before. 🙂