This dish, simple and savory can be prepared in under 30 minutes and cooked in approx 5 hours.
Ingredients:
10-12 skinless, boneless chicken breasts
2 cans of cream of chicken soup
2 cans cream of mushroom soup
2 cups sour cream
1/2 cup mayo
1 cup dry white wine
2 tsp. curry powder (or more to taste)
1 lb. grated cheddar cheese
1 lb. bag extra wide egg noodles
Corn Flakes
Season and bake chicken breasts in a 350 degree oven until done, approx one hour. Let cool. Break into bite sized pieces and set aside.
For the sauce, mix together soups, mayo, sour cream, wine and curry in a bowl until smooth.
Pour sauce into large crock pot, and fold in broken chicken pieces. Top with cheese and crushed corn flakes. Cook through on high for 4 hours or so.
Cook noodles as directed, and serve chicken over noodles.
Serves... well, a lot.
