Slow Cooker Chicken Casserole

Slow Cooker Chicken Casserole

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

Spray the inside of the slow cooker with cooking spray for easy clean up.  In slow cooker, combine chicken, cream of mushroom soup, evaporated milk, and macaroni.  Mix well.  Cover with lid.  Cook on low 6 to 8 hours.  Add in sour cream.  Salt and pepper to taste.  Mix well.  Makes 6 servings.

When I opened the door after being gone all day, I was met with the a delicious aroma of a home cooked meal.  This recipe tastes like chicken stroganoff.  It is creamy and hardy and was waiting for me when I got home.    

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.

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