Slow Cooker Chicken And Mushroom Stroganoff - cooking recipe

Ingredients

4 boneless skinless chicken breasts, cubed
8 ounces sliced mushrooms
8 ounces cream cheese, softened
1 (10 1/2 ounce) can cream of chicken soup
1 (1 1/4 ounce) envelope dry onion soup mix
salt and pepper, to taste
fresh parsley, chopped for garnish
1 lb large egg noodles

Preparation

Place the chicken in the bottom of a lightly greased slow cooker. Add the mushrooms.
In a medium sized bowl add cream cheese, cream of chicken soup and dry onion soup mix. Mix until incorporated and spread on top of chicken and mushrooms.
Cook on low for 4-6 hours or high for 3-4. Serve over noodles and top with fresh parsley and salt and pepper.