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Ingredients
4 Chicken thighs, boneless, skinless
1 Can cream of chicken soup
1 Can cream of celery soup
1/2 Teaspoon garlic powder
1/4 Teaspoon cayenne pepper
1 Can sliced mushrooms, chopped
1 Cup frozen peas, thawed
1/4 Cup flour
8 Ounces sour cream
1 Package egg noodles, cooked
Instructions
Cut the chicken breasts into thin strips and put on the bottom of the crockpot. Combine soups and garlic powder, cayenne pepper and pour over chicken. Cook on HIGH for about 3 to 4 hours, or on the LOW setting for 7 to 9 hours. About 30 minutes before serving combine the flour, sour cream, blend then add the mushrooms and peas. Stir into the chicken mixture. Cook about 30 minutes more.
Serve over noodles or stir into crockpot.
10/07/02 * * * * *