Adapted from Food Networks “The Kitchen”
- 1-2 pounds chicken breast pieces into heavy bottom roast pan
- Add 1 can golden mushroom soup
- 8 oz cream cheese
- 1 pkg Italian dressing
- Toss to mix
- Cover and cook on lowest setting on your stovetop (alt use Slow Cooker) for 4 hours
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- Cook 1 C egg noodles and set aside
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- 1 pound mixed mushrooms in pan with 2 TBL butter and 2 TBL EVOO
- 1 clove garlic
- Deglaze with 1 C chicken broth
- Put mushrooms in with chicken 1 hour before serving
- Add cooked egg noodles when ready to serve and mix in
- Top with Grated Parm and Parsley
