In case you’re new around here, we have six children: infant twins, a two-year-old, a tween and two teenagers. We homeschool the younger teen and the tween. Our oldest is attending public high school and participates in choir and other activities. We’re happily involved with our church. There’s always a mountain of laundry, dishes to wash, floors to sweep. And once in a while I try to get a little blogging done.
I need dinners that I can throw into the slow-cooker in the morning. I also need those dinner to be filling and large enough to feed our rowdy crew – and dinner needs to be tasty. I’ve got a few picky eaters.
Chicken Strogonoff is a huge hit at our house.
- 4 or 5 frozen chicken breasts
- 1 can cream of mushroom soup
- 1 package of cream cheese
- 1 container of sour cream (16 ounces)
- Egg Noodles
- Salt and pepper to taste
Spray slow-cooker with non-stick cooking spray. Add frozen chicken breasts and top with cream of mushroom soup. Cut cream cheese into cubes and add to chicken. Add salt and pepper to your family’s taste preference. Cook on low for 6-8 hours.
I stir once or twice throughout the day to mix all the ingredients. About 20 minutes before dinner prepare egg noodles. While the noodles are boiling, add about 3/4 of a 16 ounce container of sour cream to the chicken – mix well, I try not to completely break up the chicken while mixing. It’s nice to have some big chunks of chicken in this dish. Drain noodles and add to chicken, stirring to mix well.
Just before serving, top with a dollop of sour cream.
We enjoy this dish served with green beans or broccoli.