1 pound chicken
2 cans cream of mushroom soup
1 can mushrooms
1 C. Velveeta cheese
1/2 bag egg noodles
Boil chicken until almost done. Put into bowl to cool down. Slice up chicken into slow cooker or oven dish.
Add mushroom soup, diced mushrooms and Velveeta cheese. Put 1/2 bag of egg noodles in chicken broth until done. Add broth and noodles with chicken, mushroom soup, mushrooms and cheese.
Cook in slow cooker on low until done or in oven at 350° F. for 30 to 45 minutes.
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