1/2
cup Progresso™ chicken broth (from 32-oz carton)
1/2
cup milk
1
teaspoon Worcestershire sauce
1/2
cup sour cream
1
tablespoon olive oil
1
cup sliced mushrooms
1/2
cup diced onions
12
oz uncooked egg noodles, cooked as directed on package
Chopped parsley, if desired
Instructions
Step
1
Place chicken breasts in slow cooker; sprinkle with salt and pepper.
Step
2
In 1-quart saucepan, melt butter over medium heat. Beat in flour with whisk. Cook 1 minute, beating constantly. Beat in chicken broth, milk and Worcestershire sauce. Continue cooking about 3 minutes or until mixture is thickened. Pour mixture over chicken. Cover and cook on High heat setting 2 hours or Low heat setting 4 hours or until chicken is tender and cooked through.
Step
3
Shred chicken; stir in sour cream. Cover and cook on High heat setting 10 minutes.
Step
4
Meanwhile, heat olive oil in 6-inch skillet over medium heat. Stir in mushrooms and onions; cook about 10 minutes or until fork-tender. Stir mushrooms and onions into chicken mixture; serve over cooked egg noodles.
Step
5
Sprinkle with parsley just before serving.
When you beat in the milk and chicken broth, it will be very thin. Continue cooking until it reaches the consistency of gravy. Increase heat if needed to help it thicken.
Parsley is pretty, but sprinkle with a different herb if you like.
