Dinner

Tonight's dinner is perfect for a few reasons.
1) It's incredibly easy to prepare, smells amazing, and it only takes 5 minutes of actively working on it in order to make it. Jeff has made it before too.
2) It is warm and filling for a rainy gross day like today.
3) It is cheap, and I pretty much always have the ingredients on hand.
4) The crockpot does all the work.

I've been asked for the recipe a few times in the last week or two (reason for this post), so I figured I'd share. The amounts are what we use for two adults and a toddler (leaves us some leftovers as well).

2 boneless skinless chicken pieces (we use breasts, trimmed to remove fat), frozen or thawed (adjust cooking time)
32 oz chicken broth
1 can cream of chicken soup (optional)
1 packet dry Italian dressing mix
1/2 of a 16 oz bag egg noodles (more or less as desired, I suppose)
frozen veggies (optional)

Set crockpot to low. Mix together cream soup, broth, and dressing mix. Add chicken pieces. If frozen, cook 6-8 hours. If thawed, shorten by about 2 hours. Shred chicken and return it to crockpot. Add 1/2 bag of egg noodles (and veggies if desired--we've tried peas) and cook for another 45ish minutes (til tender). May have to add a little water to crockpot, depending on how much liquid has evaporated and whether you want it to be more soup like or more casserole like. We prefer it to be more like a casserole, without much broth. Goes nicely with bread/corn muffins. Jeff likes to add parmesan cheese to the top, and I just eat as is or add a little pepper. Cole LOVES this meal and will eat several helpings.