One of my favorite Crock Pot recipes!
1-2 onions chopped
2 cans mushrooms, drained
1 tablespoon chicken bouillon powder (I never have this stuff on hand, LOL, tastes fine without it)
2 cups mushroom soup (I use 1 can of cream of mushroom mixed with 1 can of milk or water)
1 tablespoon parsley
2 cups shredded cheese (any will do, I usually use mozzarella)
water or milk if needed
3-4 boneless, skinless chicken breasts
spaghetti or egg noodles
Place all ingredients in crock pot. Cook on low for 6 to 8 hours or high 3 to 4 hours. Add noodles, if using spaghetti break into short pieces, last half hour. Make sure to push noodles under the liquid.
This recipe is from the Shekinah Retreat Centre (submitted by Gwen Ens).
Earlier in the week, Kait Nolan mentioned Artisan Bread in Five Minutes a Day. I found this recipe online and gave it a try as a side to the Tetrazzini.
YUM! I think I have a new favorite!