Ingredients
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3 boneless skinless chicken breasts
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1 cup low sodium chicken broth
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1/4 teaspoon Season-All salt
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1/4 teaspoon italian seasoning
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1/4 teaspoon onion powder
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1/8 teaspoon garlic powder
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salt & pepper, to taste
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1 (10 3/4 ounce) can cream of chicken soup
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4 ounces cream cheese, softened
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8 ounces medium egg noodles
Instructions
- Pour the broth into a crock pot then add the chicken & spices. Cook on high for 2.5 hours or on low for 5 hours.
- Remove the chicken & shred, place back in the pot. Mix in the soup & cream cheese, stir until melted. Cover with the lid & continue to cook on low for 30 minutes.
- During the last 10 minutes cook the noodles as directed on the package. Once done, drain & add to the chicken mixture. Serve hot.