Ingredients:
- 2 frozen chicken breasts (large)
- 1 32 oz container of 50% less sodium chicken broth
- 1 packet of chicken gravy mix
- 1 family-size can of cream of chicken soup
- 1/2 stick of butter
- 1 24 oz pack of frozen noodles
- 1 10 oz bag of frozen mixed vegetables
- Roughly 1/2 tsp of pepper
- 1/2 tsp of onion powder
- Sprinkle of dried parsley
Instructions:
- In a slow cooker, combine the frozen chicken breasts, chicken broth, chicken gravy mix, cream of chicken soup, butter, pepper, onion powder, and dried parsley. Mix well to combine all ingredients.
- Cook on high for roughly 5 hours until the chicken is cooked through and tender.
- Shred the chicken in the slow cooker using a fork.
- Add the frozen noodles and mixed vegetables to the slow cooker. Stir to combine.
- Continue cooking on high for another hour or until the noodles are cooked to your liking and the vegetables are heated through.
- Once done, serve the chicken and noodle casserole hot, accompanied by biscuits.