Chicken Stroganoff

So, over the weekend I made a chicken stroganoff.  I have never even heard of a chicken stroganoff, much less even try it.  But I saw this recipe somewhere and I just had to make it since it involved using a crockpot and I want to take advantage of my crockpot before I put it away when the warmer weather gets here.

The weather has been getting slightly cooler here finally.  So in about a week or so I will start making casseroles and putting my crockpot away.  Anyway, here is the recipe for the chicken stroganoff.  It is really good!

Chicken Stroganoff

4 to 5 boneless skinless chicken breasts
1 (10.5 oz.) can cream of mushroom soup
1 (8 oz.) pkg. cream cheese
1 (16 oz.) container of sour cream
egg noodles
salt and pepper, to taste

Spray slow cooker with a non-stick cooking spray.  Add frozen chicken breasts and top with cream of mushroom soup.  Cut the cream cheese into cubes and add to the chicken.  Add salt and pepper to your preference.  Cook on low for six to eight hours.  Stir once or twice during cooking to make sure ingredients are all combined.  About twenty minutes before dinner, cook the egg noodles.  While the noodles are cooking, add about 3/4 of the container of sour cream in the crockpot.  (I usually shred the chicken then put the sour cream in.)  Drain the noodles and mix well.  Just before serving the plate, add a dollop of sour cream.  Serve.

It is soo good!  It makes a lot and we have leftovers still after eating it twice for dinner already.  We just might have it again tonight because we have some left.   

Hope you all enjoy!