WHADDA WE EATIN' WEDNESDAY - Recipe for "Creamy Dreamy Crock Pot Chicken and Noodles"!

Hi there friends!!!!

How's your week going???   Mine is good...it's having its ups and downs.

The ups?   This morning I got up to wake up the kids, only to find my son already awake, lying on the floor reading his Bible!   We didn't even tell him he had to...he just decided to do it on his own!  That was awesome!  He said he enjoyed reading this morning about the story of Jonah!

The downs?  I found out this week that I have rosacea!  UGH!  I had a feeling it was something like that, but to now have it confirmed...not my favorite thing to hear!  It means I'm gonna need to make some changes to keep it at bay...I've already had a few flare ups, and I guess it can get worse with age.  Not happy about that!  =(

More ups?  Tonight, I made a really yummy, and very easy dish, that I'm gonna share with you on this week's...

WHADDA WE EATIN' WEDNESDAY!!!!

I was taking the kids to a playdate today so I knew we wouldn't get home until dinner time.  I had to make something fast and easy and this recipe from Pinterest (I'm actually not sure who to credit it to, the pin goes to some weird site that doesn't actually post the recipe but all the instructions were on the pin itself) looked interesting and worth trying.

Since it didn't have a name on Pinterest, I thought I'd name it..."CREAMY DREAMY CHICKEN AND NOODLES". 

I'd also like to call it...a perfect weeknight dinner for busy families!!!  =)

Sooo easy!   I only got 1 picture, due to time constraints, but believe me when I say...I rarely can find a dish that BOTH of my children like....so when I find it, I feel the need to SHARE!  lol  My hubby and I also really liked this as well.

Here's how you make it!

Ingredients:
4-5 boneless, skinless chicken breasts (or 7-8 boneless skinless tenderloins, which is what I used.)
1 can of cream of chicken soup
1 can of cheddar cheese soup
1 stick of butter, sliced
4 cups of chicken broth (I used water with 4 bullion cubes dissolved in them, which gave the dish a saltier flavor than broth would)
1 bag of egg noodles (or a box of your favorite pasta)
Seasoning (I used 3 tbsp dried minced onion, 2 tsp garlic powder, and 2 tsp onion powder, and then threw about 1 tsp parsley at the end)
1/4 cup grated parmesean cheese (optional)

Throw everything in the crock pot except the egg noodles.  Cook on low for 7-8 hours or on high for 4 hours.  Then dump the noodles in and cook for another hour on low or another 1/2 hour on high.  

I cooked everything on high. 

Here's what it looked like when it was all made and in the crock pot!

This was enough to feed a fairly hungry family of four and still have leftovers for another night for all of us!   I love that because I've started freezing meals for easy prep another night!  

The sauce may be a little runny at the end, but it does thicken with a little time.  If you'd like to thicken it a bit more, I added some grated parmesean to it and stirred it in. It did thicken even more as we ate it.

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UPDATE - I froze this and reheated this for lunch the following day to see how it tasted...and it was great!   Love this recipe even more now!!!  =)
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This is a very versatile recipe too....you could add peas or corn or broccoli or tomatoes OR mushrooms...you get the idea...haha...and I bet it would be very yummy too!

Thanks so much for joining me for another

WHADDA WE EATIN' WEDNESDAY!!! 

Have a great day!

This post is being added to...
Wonderful Food Wednesday
Fluster's Creative Muster
Festive Friday Fiesta