Cheesy Sour Cream Chicken
4-5 chicken breast (I personally prefer to use several of the chicken breast tenderloins instead because I think the size works better)
1 can cheese soup *(I make a cheese sauce instead, tastes more homemade)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
2 cans sliced mushrooms (drained)
1 cup sour cream
1 bay leaf
seasoning salt, pepper, & thyme to taste
wide egg noodles (or rice, your preference)
4-5 chicken breast (I personally prefer to use several of the chicken breast tenderloins instead because I think the size works better)
1 can cheese soup *(I make a cheese sauce instead, tastes more homemade)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
2 cans sliced mushrooms (drained)
1 cup sour cream
1 bay leaf
seasoning salt, pepper, & thyme to taste
wide egg noodles (or rice, your preference)
In crockpot, combine soups with bay leaf, seasoning salt, pepper & thyme. Pour over chicken & cook on low for about 8 hours. Before serving, stir in sliced mushrooms & cup of sour cream & heat thru. Serve chicken mixture over cooked egg noodles or rice. Easy!