CrockPot Chicken Noodle Casserole
Ingredients
14 Ounces Egg Noodles
21 Ounces Canned Cream Of Chicken Soup ((Two 10.5 Ounce Cans))
1 Cup Milk
3 Cups Cooked Diced Chicken
12 Ounces Frozen Peas And Carrots (Thawed)
¼ Teaspoon Kosher Salt
¼ Teaspoon Freshly Ground Black Pepper
2 Cups Shredded Cheddar Cheese (Divided)
1 Cup Crushed Potato Chips
Directions
In a large stock pot on the stove-top, cook the egg noodles according to the directions on the package until just al dente. Drain in a colander.
In a large mixing bowl, toss together the noodles with the remaining ingredients except for 1 cup of shredded cheese and crushed potato chips.
Spray the insert of a 3.5 quart casserole slow cooker OR a 6 quart or larger slow cooker with non-stick cooking spray.
Add mixed ingredients and spread evenly in the slow cooker.
Top with the remaining 1 cup of shredded cheese and crushed potato chips.
Place a layer of paper towels or a clean flour sack kitchen towel between the slow cooker and the lid to prevent condensation from dripping on top of the casserole.
Cook on HIGH for 2 Hours Or On LOW For 3 to 4 hours.
