6 boneless, skinless chicken breasts
2 cans (10 3/4 oz each) broccoli cheese soup, condensed
2 cups milk
1/2 cup dried minced onion
1/2 teaspoon dried basil
salt and pepper, to taste
egg noodles, already cooked
Place chicken in greased slow cooker. Combine remaining ingredients except noodles and pour over chicken. Cover and cook on high heat 1 hour and then reduce to low heat and cook 5-6 hours. Serve over hot cooked noodles. Makes 6 servings.
A few minutes before I was going to serve this I added a can of mushrooms and about a half cup of sour cream. I think I will definitely make this again but next time I will use rice instead of the egg noodles. My husband is not a big fan of the noodles. It is also quite runny so rice would soak up the sauce better than noodles. I served it with steamed brocolli and cauliflower and cornbread. 3 stars.