- 6 boneless, skinless chicken breasts
- 12 oz sour cream
- 1 (2 oz) packet dry soup mix
- 1 (10.75 oz) can cream of mushroom soup
- 12 oz wide egg noodles
Place 6 boneless skinless chicken breasts in crock pot. Mix 12 oz sour cream, 1 can cream of mushroom soup and 1 package of dry onion soup mix. Pour mixture over chicken. Cook on LOW for 4-6 hours or until chicken is tender. Serve over cooked noodles.
Source: Tammy’s recupes