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Crockpot Chicken Breasts & Noodles
INGREDIENTS:

2 (10.75 oz ) cans, 98% Fat Free condensed cream
of chicken soup

1/2 cup water
1/4 cup lemon juice
1 tbsp Dijon mustard
1-1/2 tsp garlic powder
8 large carrots, thickly sliced
8 skinless, boneless chicken breast halves, about 2 lbs
4 cups egg noodles, cooked and drained
Chopped fresh parsley
DIRECTIONS:

1. Into a 3-1/2 quart crock pot stir in the soup, water, lemon juice, mustard, garlic powder
and carrots Add in chicken; turn to coat.

2. Cover and cook on LOW for 7 to 8 hours or HIGH 4 to 5 hours or until the chicken is cooked through. Serve with the noodles. Sprinkle with the parsley.

YIELD: 8 Servings.
Serving Size: 1/8 of recipe.

WW PointsPlus = 7 per 1/8 recipe serving

NUTRITIONAL INFORMATION:
Calories: 301, Carbohydrates: 30g, Fat: 6g, Fiber: 4g, Protein: 32g
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WW Plus+ = 7
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