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chicken breasts chicken broth carrots onions portobello mushrooms celery garlic cream of chicken soup bar of cream cheese Velveeta cheese queso blanco ground black pepper chili powder
Viewed: 36 - Published at: 3 years agoIngredients
- 2 large Bonless, skinless chicken breasts
- 3 cup chicken broth
- 1 1/2 large Carrots, sliced into discs
- 2 Good size yellow onions
- 2 cup sliced portobello mushrooms
- 1 stalk of celery, sliced
- 3 large garlic cloves, sliced thin
- 2 can cream of chicken soup
- 1 8oz. bar of cream cheese
- 3 slice Sharp Velveeta cheese, 1/2" thick
- 2 slice Queso Blanco Velveeta cheese, 1/2" thick
- 4 dash ground black pepper
- 3 dash chili powder
Method
- Clean the chicken breasts, removing any fat.
- Make a slice in the middle of each breast to allow the chicken to cook well and absorb flavor.
- Spray a large skillet with Pam & heat on stove to medium-high.
- Season chicken breasts with garlic & onion powder, & meat tenderizer.
- Rub well into chicken.
- Place seasoned breasts into skillet and stir.
- Add 2 cups of the chicken broth.
- Turn heat down to medium-low and cook until chicken is white on outside & still pink inside.
- *This process will ensure that the chicken retains more flavor and juiciness.
- Once chicken is done in skillet, take breasts out & slice into pieces.
- I slice lengthwise to make 3/4" slices, then slice those across to halve them.
- Once chicken is sliced, add it to the crock pot along with 1/2 the broth it was boiled in.
- (Leave remaining broth in skillet.)
- Turn crock pot to high.
- Add both cans of cream of chicken soup and the cream cheese to the crock pot & also add garlic & onion powder to your preference.
- Cut onion, carrot, celery & garlic cloves.
- I slice the celery, carrot, & garlic clove into "discs", and cut the onion into medium size rings, them into decent size chunks.
- Add all of the veggies to the broth in the skillet and turn to med-high.
- Cook these just until a little bit soft.
- While they are cooking, slice & cube both Velveeta cheeses, and add veggies & broth, and cubed cheeses to crock pot.
- Next add the mushrooms to the crock pot
- Add a little chili powder, stir, and cover and cook on high for about 2-3 hours, checking and storing as needed.
- Lastly, when the chicken mixture is just about ready to serve, boil the egg noodles (with desired sea salt) a few minutes less than directed on package.
- *This way they do not become soggy once covered in the cheesy chicken mixture (:
- Rinse the noodles in a colander with cold water to stop the cooking.
- Don't forget to let the dog out before you get warm & cozy!
- (; *note the fancy hat to keep her ears warm!
- Add noodles to bowl and cover with chicken mixture.
- (Let your poor puppers inside!)
- Garnish with black pepper, get cozy and enjoy your comfort food!
