CHICKEN STROGANOFF
1-13oz can of canned chicken breast (1 can per 1-3 people), OR approx. 2 cups pre-cooked chicken, such as leftover rotisserie chicken (see note below for using fresh chicken)
2 Tbsp from stick of margarine (does not need to be melted)
1 pkg dry Italian seasoning mix
1-8oz pkg cream cheese
1 can cream of chicken soup
1-8oz pkg egg noodles or preferred pasta style, cooked when ready to serve
Put chicken and margarine in slow cooker. Sprinkle seasoning mix over top. Cook on high for 45 mins to 1 hour.
Add cream cheese and soup and cook for another 30-45 mins until cream cheese is well softened. Stir all together. Serve over cooked egg noodles (or pasta), or stir the cooked noodles into the chicken mixture when ready to serve.
Fresh chicken: Cube 2-3 uncooked chicken breasts, add the margarine and Italian seasoning and cook on high for approx 4 hours or on low approx 6 hours, until chicken is thoroughly cooked. Then add the cream cheese and cream of chicken and cook for another 30-45 mins, until cream cheese is well softened. Again, serve over cooked egg noodles, or stir the cooked noodles into the mixture when ready to serve.
Submitted by Shainey
