This is probably one of the easiest dishes I have offered thus far at Once Upon a Spice, but it will not be ignored! I went against my normal ingredients and used canned, but organic soups and broths make this very friendly and you can use low sodium if you prefer as well. Simmer in your slow cooker (crock pot) on low while you’re away–the aroma in your house will be amazing! Add dry egg noodles directly into the pot; cover and simmer. Make stuffed squash or a crisp side salad filled with fall veggies and by the time you’re done pouring your Pinot dinner will be done!
The acorn squash is stuffed with butter, chopped pecans, dried cranberries and brown sugar—with a bit of salt & pepper. Please email me for the recipe, but it’s a quick microwave version that’s easy to decipher and takes less than 20 minutes to prepare.
4 boneless skinless chicken breasts
1 large or 2 (10 1/2 ounce) cans cream of chicken soup or cream of mushroom soup
2 (14 1/2 ounce) cans chicken broth
1 stick of butter
16 z dried egg noodles
Optional Add Ins: 1 cup chopped mushroom, 1/2 cup chopped fresh parsley, 1/4 cup fresh chopped tarragon. What else do you like with your chicken & noodles? Add with the “dry” noodles!
Place everything but noodles in your crock pot. Cook on low 5-7 hours. Add dried egg noodles and cook on low another 45-60 minutes. You can also turn the unit off and let everything sit as the noodles cook and absorb the broth. The chicken will shred itself as you plate the dish. Top with fresh cracked pepper and parsley if you prefer. I guarantee if you like chicken and noodles, you will repeat this recipe time and again!