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Chicken and Mushroom Stroganoff

by Emily Becker
I love a good crock pot meal, as it not only makes my house smell incredible throughout the day but also means that a hearty dinner will be ready with only minimal prep time invested.  Our sweet neighbor and friend, Amelia prepared this dish and enjoyed it very much!  She shared this recipe with me and while I have not made it yet, it is on the list to do so soon.  (Recipe Source)

Ingredients
  • 4 boneless skinless chicken breasts, cubed
  • 8 ounces sliced mushrooms
  • 8 ounce cream cheese, softened
  • 1 (10½) ounce cream of chicken soup (or use a homemade white sauce; listed within the chicken and rice casserole recipe)
  • 1 envelope (1¼ ounce) dry onion soup mix (I typically do not have this on hand, so I add diced onion and garlic as a rough substitute)
  • salt and pepper to taste
  • fresh parsley, chopped for garnish
  • 1 pound large egg noodles, cooked, for serving
Directions
  1. Place the chicken in the bottom of a lightly greased slow cooker. Add the mushrooms. In a medium sized bowl add cream cheese, cream of chicken soup, and dry onion soup mix. Mix until incorporated and spread on top of chicken and mushrooms.
  2. Cook on low for 4-6 hours or high for 3-4. Serve over noodles and top with fresh parsley and salt and pepper.

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