...and I'm blogging.
Well my husband, who typically isn't that bad, is snoring up a storm tonight. After tossing and turing for about 45 minutes I got up and came downstairs. On the bright side, this gives me time to catch up on my blogging.
I'm making one last go at my crockpot before I essentially put it away until the fall. I tried this recipe the other day from the MSN.com recipe site, making a few minor edits, and it was pretty good. Not killer awesome in a I-will-drool-just-thinking-about-this-until-I-make-it-again kind of way, but it was a good, simple, no-fuss recipe.
2 pounds skinless, boneless chicken breast halves and/or thighs
1 cup chopped onion
2 10 3/4-ounce cans condensed cream of mushroom soup (I used the reduced fat version)
1 teaspoon minced garlic
1/2 teaspoon black pepper
1/4 teaspoon salt
1/3 cup water
12 ounces dried wide egg noodles
1 8-ounce carton dairy sour cream
Freshly ground black pepper (optional)
Cut chicken into 1-inch pieces. In a 3-1/2- or 4-quart slow cooker combine the chicken pieces and onion. In a medium bowl stir together the soup, garlic, pepper, salt, and water. Pour over chicken and onion.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
Cook noodles according to package directions. Drain. Just before serving, stir sour cream into mixture in cooker. To serve, spoon stroganoff mixture over hot cooked noodles. If desired, sprinkle with black pepper. Makes 6 to 8 servings.