4 boneless skinless chicken breasts

2 cans cream of chicken soup

1 stick of butter

2 15 oz cans chicken broth

24 oz. frozen egg noodles (I use Reames)

1 bag frozen mixed vegetables (optional)

Cook chicken, soup, butter, and broth in crock-pot on low for 6-7 hours or high for around 4.

Take chicken out and shred.

Put chicken back in; add noodles (and frozen vegetables if using) and cook on low for 1 hour. Stir a few times while cooking.

I served this over mashed potatoes or biscuits or both 🙂