This is a great recipe for chicken.  I just serve this as a meal with a salad and bread.  You could add a sidedish as well. This is great comfort food.

4 – 6 chicken breasts ( I use the frozen, boneless ones) I thaw the chicken first in the microwave.
1 (10 3/4 ounce) can Campbells Cream of Chicken Soup, undiluted
2 tablespoons Dijon mustard
1 1/2 cups water
1 package Lipton Onion Soup Mix
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon parsley flakes
1/4 teaspoon garlic powder
1 (4 ounce) can mushrooms, drained
2 tablespoons cornstarch
Noodles or rice                                                           
Place chicken breasts in crockpot.  Mix all the other ingredients together in a bowl except cornstarch and noodles or rice.  Mix together with a spoon and pour over chicken breasts.  Cook on low for 6 to 7 hours or high for 4 to 5 hours until chicken is done.  Remove chicken from crockpot.  Take 1 cup of the liquid out and whisk the cornstarch into the liquid and add back to the crockpot. Turn pot to high for about 15 minutes and remove lid to let gravy thicken   Prepare noodles according to package directions.
Once noodles are cooked, add them to the gravy in the crockpot and mix together. Remove from pot and serve with chicken breasts.  (Note: I usually add more pepper to the noodles before serving).  You could also serve this over rice.  Enjoy!
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One Comment

  1. I’m going to try this one tomorrow night! It sounds yummy!!

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