This is probably one of the easiest dishes that I have offered thus far at Once Upon a Spice, but it will not be ignored! I went against my normal ingredient and used canned, but organic soups and broths make this very friendly and you can use low sodium if you prefer as well.
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: uncooked
Place everything but noodles in your crock pot. Cook on low 5-6 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. Stir Lightly. 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!