Tuesday, August 31, 2010

Creamy Chicken and Mushroom Pasta

In slow cooker add:

1/4 tsp salt
1/4 tsp pepper
1/2 tsp paprika
1 tsp. garlic powder
1/2 tsp ground cumin
10 oz. cream of mushroom soup
8 oz. sour cream
1/2 cup broth
1/2 pound fresh mushrooms, sliced

Stir it all together right in your slow cooker.

Add 6 skinless boneless chicken breast halves (I chopped mine into large chunks)

Cover and cook on high for 4 hours or slow cook all day.

Serve over whole wheat egg noodles or fettuccine.

*Recipe adapted from Clover Lane

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