3 to 4 chicken breasts, cut into bite size pieces
2 (10 3/4 ounce) cans cream of mushroom soup
1 (15 ounce) can evaporated milk
2 cups macaroni, uncooked
3/4 cup sour cream
I love slow cooker recipes that are quick to prepare. For this recipe, I cut up the chicken the night before, and place it back in the refrigerator. I gathered all the ingredients needed for the recipe (that don't need to be refrigerated) and put them on the counter, along with the slow cooker and all of the utensils that are needed to prepare it. By doing this, it takes only five minutes of prep time in the morning, to create a tasty family pleasing meal.
Stop back by on Tuesday, for my
Tuesday's Tips & Tricks post!
Visit my friends blogs!
You will love Bo and his blog, Bo's Bowl. Not only does he host great giveaways, his recipes are incredible! One visit to his blog and you will see why I faithfully follow it.
Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner, for more great recipes! Once you read her blog, she will be your friend too!