Week 11: Creamy Chicken & Noodles and Easiest Muffins

Recipe: Creamy Chicken & Noodles

From: Gooseberry Patch's Slow-Cooker Recipes (Submitted by Melissa D.)

Category: Main Dish

Rating: Even pretty good the next day!

Ingredients:
3 to 4 boneless, skinless chicken breasts
2 10.75 oz. cans of cream of chicken soup
1/2 cup butter, sliced
42 oz. chicken broth (4 10.5 cans)
24-oz. package frozen egg noodles

Directions:

1. Combine first four ingredients in a slow cooker.  Cover and cook on low for 8 hours.  
2. One hour before serving, remove chicken, shred and return to slow cooker.  
3. Stir in frozen noodles; cover and cook on low setting for one hour.  Serve in soup bowls.

Creamy Chicken & Noodles

Recipe: Easiest Muffins

From: Home Cooking with Trisha Yearwood

Category: Side Dish

Rating: Actually made this the next day to have with the Creamy Chicken & Noodles leftovers.  Gavin wasn't a big fan.  They definitely take on the sour cream flavor, but I thought they were good, and they were super easy!


Ingredients:
1 cup butter, softened
1 cup sour cream
2 cups self-rising flour

Directions:

1. Preheat the oven to 400 degrees.  
2. In an electric mixer, mix the butter and sour cream.  Add the flour and mix well.  
3. Drop large spoonfuls of the dough into a muffin pan that has been sprayed with cooking spray or lines with muffin cups.  
4. Bake for 25 minutes, or until the tops of the muffins are golden brown.

 Easiest Muffins

 The combination ... so good!