Cooking Directions

• Stir the soup, water, lemon juice, mustard, garlic powder and carrots in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
• Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Serve with the noodles. Sprinkle with the parsley.

Ingredients

• 2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 0.5 cup water
• 0.25 cup lemon juice
• 1 tablespoon Dijon-style mustard
• 1.5 teaspoons garlic powder
• 8 large carrot, peeled and thickly sliced (about 6 cups)
• 2.5 pounds skinless, boneless chicken breast halves
• 6 ounces (1/2 of a 12-ounce package) medium egg noodles, cooked and drained (about 3 cups)
• 2 tablespoons chopped fresh parsley