4 boneless, skinless chicken breasts
2 T Baco's bacon flavor bits
1 t minced garlic
1 package ranch dressing mix
1 10.75 oz can condensed cream of chicken soup (healthy version is fine)
1 c light sour cream
1 lb egg noodles (on hand for serving day)
Cooking Day:
1. Combine the first 5 ingredients
2. Place chicken in freezer bag and pour sauce over top
3. Seal and freeze
Serving Day:
1. Empty bag (which has been thawed completely in fridge) into slow cooker.
2. Cook on high 4-5 hours
3. Serve over hot egg noodles.
1 comment:
This was delish. With the leftovers, we made chicken pot pie (just get the rolls of pie crust and fill it with the leftovers and some peas or other veggies).
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