From Jenny Hatch
6 boneless skinless chicken breast halves
salt
pepper
garlic powder
2 cans cream of chicken
1 can cream of cheddar cheese
chopped fresh parsley as garnish (optional)
chopped fresh parsley as garnish (optional)
Sprinkle chicken with spices and put in slow cooker. Mix soups and pour over top. Cook on low for 6 - 8 hours.
Good over noodles, rice, or mashed potatoes.
**I halved the recipe and used 2 chicken breasts with rib meat. Cooked on low for 3 hours.
1 comment:
I just found the recipe for homemade cream of cheddar soup! Now I can halve the recipe without having to save half a can.
Amt for 1 can
3 Tbsp butter
3 Tbsp flour
heat together and stir till smooth
1 cup milk
stir in slowing while it comes to a gentle boil
Once it is thick: stir in
1 1/2 cups freshly grated cheese (pre-grated doesn't always melt well)
Post a Comment