Rx Crockpot Tuesday~ Mexican Cheesy Noodle Casserole

In honor of Cinco de Mayo, I concocted a cheesy noodle casserole for the Crockpot that had some zip to it. You are welcome to take the zip out of it if your family isn’t a fan. I’ll tell you how.

Ingredients:

• 5 frozen chicken breasts
• 2 1/2 cups water
• 1 can reduced-fat and reduced sodium cream of mushroom soup
• 1 can of Rotel.  (We used original)
• 3 stalks of sliced celery
• 2 big handfuls of baby carrots sliced. (About 1 – 1.5 cups)
• 1 tablespoon dried Italian seasoning
• 1 tablespoon minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon pepper  (I don’t really measure any of these seasonings. These are a total guess. I pour some in the palm of my hand and dump. You can’t really go wrong. Try it! I think that’s why God made our palms such a perfect place to measure things.)

Place the chicken breasts in the crockpot. Then mix all of the remaining ingredients in a bowl and pour over the top. Cook on LOW 7-8 hours or on HIGH 3-4 hours.

THEN, 30 minutes before you want to eat, use a couple of forks to pull the chicken apart a little (not really shredded – just “chunked”). THEN ADD:

• 12 ounces of dry egg noodles

Stir this up and let it cook 20 – 30 minutes.  Then add 3 handfuls of fiesta shredded cheese (or shredded cheddar) and let it melt. Stir it up and serve.

Mexican Cheesy Noodle Casserole, it’s just what the doctor ordered on Crockpot Tuesday! 

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