Thursday, March 10, 2011

Chicken Parisienne

From: This is another great recipe from my friend, Annie!


1 1/2 lbs cubed chicken breast
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
10 3/4 oz condensed cream of mushroom soup
2 cans sliced mushrooms (4 oz each)
1/2 cup dry white wine
1 cup sour cream
6 cups hot cooked egg noodles

How to: 

Throw everything in the crock pot, except for the sour cream and egg noodles.  Mix well.  Cover and cook on high for 2-3 hours. 

Then add the sour cream for the last 30 minutes of cooking. 

Serve over egg noodles.

No comments:

Post a Comment