Ingredients
2 can Campbell’s® Condensed Cream of Chicken Soup
1/2 c. water
1/4 c. lemon juice
1 tbsp. Dijon-style mustard
1 1/2 tsp. garlic powder
8 carrots
8 skinless, boneless chicken breast halves
4 c. egg noodles
fresh chopped parsley
Preparation
Step 1Stir 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.Step 2Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through. Serve with the noodles. Sprinkle with the parsley.Step 3*Or on HIGH for 4 to 5 hours.Step 4Serving Suggestion: Serve with buttered peas. For dessert serve with butterscotch pudding garnished with whipped topping.Using Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup: Calories 332, Total Fat 6g, Saturated Fat 2g, Cholesterol 102mg, Sodium 530mg, Total Carbohydrate 35g, Dietary Fiber 4g, Protein 32g, Vitamin A 260%DV, Vitamin C 11%DV, Calcium 5%DV, Iron 13%DV
