Campbell’s Golden Chicken with Noodles
2 cans cream of chicken soup- 1/2 cup water
- 1/4 cup lemon juice
- 1 tablespoon dijon mustard
- 1 1/2 teaspoons garlic powder
- 8 large carrots, thickly sliced
- 8 boneless chicken breast halves
- 8 cups hot cooked egg noodles
- parsley
Mix soup, water, lemon juice, mustard, garlic and carrots in slow cooker. Add chicken and turn to coat. Cover and cook on low 7 to 8 hours or until done. Serve over noodles. Sprinkle with parsley.