Ingredients:
1 lb. chicken breasts, thawed
2 cans Campbells Cream of Chicken Soup
1 soup can of water
Directions:
Whisk together soup and water, don't omit mixing together.
Pour over chicken breasts and cook on high for four hours, or low for 6-8 hours in slow cooker. When finished cooking, shred chicken into chunks with a fork.
Cook noodles separately, either Reames frozen noodles or dried egg noodles.
Drain and stir into chicken mixture in slow cooker. Great with Bob Evans potatoes, yes, I know, double starch, but it's so good together. Total comfort food.