After a long, hard, cold day at work, nothing sounds better than some good old comfort food. For my family, creamy chicken and noodles poured over a heap of mashed potatoes is the ultimate in comfort food.
While this recipe may not be the healthiest, there are substitutions that can be made for a healthier alternative.
1 bag of Reames frozen egg noodles
6 carrots, peeled and diced
3 stalks of celery, diced
1/4 bag of frozen peas (optional)
1 large box of chicken broth (*substitute low sodium chicken broth)
2 cans of Campbell’s cream of chicken soup (*substitute low sodium, low fat Campbell’s Healthy Request)
1/2 cup of half and half
2 ounces of cream cheese (*substitute low-fat cream cheese)
4 cooked and diced chicken breasts
1 tsp. thyme
Salt and pepper to taste
Pour cream of chicken and chicken broth into slow cooker. Heat for 1 hour. Add cream cheese and half and half and allow all ingredients to melt together. Add chopped veggies, spices, chicken and egg noodles. Cook for 4 hours on low. Stir occasionally.
Pour over warm mashed potatoes. Delicious!
Leftovers can be frozen.
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