Creamy Chicken & Noodles

My husband said this recipe tastes like, "a pot pie without the crust." He is right. It was pretty good, easy and still had veggies in it. Even my baby ate it...which is really saying something. :) I'm including this in the 30 minute meals column because it takes about 30 minutes to assemble, but then the crock pot does the rest for you.


Creamy Chicken & Noodles
Better Homes and Gardens New Cook Book



2 C sliced carrots (4 medium)
1 1/2 C chopped onion (1 medium)
1 C sliced celery (2 stalks)
2 TBS snipped fresh parsley (I just used 1 TBS dried)
1 bay leaf
3 medium chicken legs, 2 lbs (I used 3 boneless skinless chicken breasts)
2 10 oz cans cream of chicken soup
1/2 C water
1 tsp dried thyme, crushed
1/4 tsp black pepper
10 oz dried wide noodles (about 5 C)-I used egg noodles
1 C frozen peas
salt (optional)
black pepper (optional)


1. In a 4 qt crocker cooker place carrots, onions, celery, parsley and bay leaf. Place chicken on top of vegetables.




2. In a bowl, stir together soup, water, thyme, and the pepper. Pour over chicken and vegetables.




3. Cover and cook on low-heat setting for 8-9 hours. Shread chicken. Remove and discard bay leaf.




4. Meanwhile, cook noodles according to package directions; drain. Stir peas into soup mixture in cooker. To serve, pour chicken mixture over noodles; toss gently to combine. If desired, season to taste with salt and pepper.

Photo Source: Craft-O-Maniac