Recipe by AZRT
From the Campbell's web page, Easy, family friendly dish.
Top Review by Rhonda *J*
I made this recipe exactly as stated except I only used 4 chicken breasts and a few less carrots. I kept the sauce ingredients the same as I wanted to have lots to put over the noodles. I added some Salt & Pepper to the breasts and a little pepper to the sauce. This was ready for me, at about 15 mins. prior to the 4 hour mark, so I turned it to high for that 15 mins & thickened the sauce with some cornstartch, as it was still pretty soupy. And I personally prefer a thicker sauce. While the chicken turned out great,(it was falling apart), during my first few bites I was trying to figure out what it was missing. I then asked my husband if he liked it and he said, no, not really,it's bland. Although we did not salt & pepper it on our plates, I just sprinkled it with the parsley,(which did look nice.) I was quite surprised with the results,as usually Campbells recipes are pretty tasty.I think they may need to go back to the drawing board for this one, sorry. I gave it a star for being easy, a star for the chicken coming out well, and one more because I think this may be tastier with some tweaking, something to make the sauce a little more savoury maybe.
- 2 (10 3/4 ounce) canscampbell cream of chicken soup or 2 (10 3/4 ounce) cans 98% fat-free cream of chicken soup
- 1⁄2 cup water
- 1⁄4 cup lemon juice
- 1 tablespoon Dijon mustard
- 1 1⁄2 teaspoons garlic powder
- 8 large carrots, thickly sliced
- 8 boneless chicken breast halves
- 8 cups hot cooked egg noodles
- chopped fresh parsley