Dinner

Slow-cooker Chicken and Mushroom with Egg Noodles is for Dinner.

Slow-cooker Chicken and Mushroom with Egg Noodles takes 10 minutes to prepare.

Slow-cooker Chicken and Mushroom with Egg Noodles takes 480 minutes to cook.

Slow-cooker Chicken and Mushroom with Egg Noodles makes 4 servings.

The ingredients for Slow-cooker Chicken and Mushroom with Egg Noodles are:

Boneless Chicken Breast tenderloin, 1 1/2 pounds
Aldi Fit & Active Cream of Mushroom Soup, 2 10.5 oz cans
Aldi Fit & Active Chicken Broth, 1 cup
Paprika, 1/4 tsp
Garlic powder, 1/2 tsp
Salt 1/4 tsp
Black Pepper 1/4 tsp
Reggano Wide Egg Noodle 1.25 cup dry, 4 servings (1/2 bag)

Here is how you make Slow-cooker Chicken and Mushroom with Egg Noodles:

In a medium bowl mix soup, chicken broth, and seasonings. Place chicken tenderloins in lined slow-cooker and pour soup mixture over them. Cook on High for 4-6 hours or Low for 8-10 hours.When ready to serve, cook egg noodles according to package directions. Drain and serve with chicken/soup mixture from slow-cooker.Makes 4 servings.Serving Size: Makes 4 2-cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user JOMARIE63.

The nutritional information for Slow-cooker Chicken and Mushroom with Egg Noodles is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 433.1

• Total Fat: 5.8 g
• Cholesterol: 177.5 mg
• Sodium: 840.5 mg
• Total Carbs: 49.4 g
• Dietary Fiber: 2.1 g
• Protein: 47.8 g

The dietary needs meet for Slow-cooker Chicken and Mushroom with Egg Noodles is Low Fat