LightER Chicken and Noodles

{I mean, how LIGHT can chicken and noodles get?}

I adapted this recipe from one that has been repinned 27 trillion times on Pinterest, because you know, I didn’t have everything that the original recipe called for.  Imagine that.   

You can find the original recipe for what was pinned as “Crockpot Chicken Spaghetti” here, though the blog author called it “Cheesy Chicken Spaghetti.”  Indeed, the only place a crockpot was mentioned was in the comments section.  Some changes I made were to omit the Velveeta and use less butter and cheese.  Like I said, lightER not necessarily light. *wink*

Now for my version.

Ingredients:

• 1 lb of chicken – I used tenders
• 2 cups chicken broth
• Mrs. Dash original
• 1 lb of egg noodles
• 2 Tbsp white or yellow onion, finely chopped
• 2 ribs celery, thinly sliced
• 4 Tbsp or 1/2 stick of butter
• 1 can of Cream of Chicken soup
• 1 cup shredded Colby Jack cheese

Place chicken in a crock pot with chicken broth OR two bullion cubes dissolved in two cups hot water. Sprinkle with Mrs. Dash.  Set slow cooker to low and cook until your chicken is falling apart, about 5 hours.

Once chicken is done, cook noodles according to package directions.

Meanwhile, in saucepan or skillet, melt butter and cook onions and celery until translucent to slightly browned.  Remove from pan and set aside.  In same pan {to save from too many pans, because I’m lazy like that} stir together the liquid in which the chicken cooked and the Cream of Chicken soup until there are no lumps and the mixture is heated through. 

Pre-heat broiler. Mix all cooked ingredients well and spread evenly in casserole dish.  Sprinkle cheese over top and place under broiler for five minutes, or until cheese has browned.  Allow to cool for a few moments and then enjoy!  This was so good, my hubby said it was a “make two times a week meal.”

Happy Friday!