Slow Cooker Chicken Noodle Casserole

Ingredients:

1 pound boneless, skinless chicken (breast or thighs or a combination)
1 (10-ounce) can cream of chicken soup
2 (14-1/2-ounce) cans chicken broth**
1 bay leaf
1 (12-ounce) package wide egg noodles
1/2 cup chopped celery
2 ounces canned, chopped pimento***
salt and fresh ground pepper

Instructions:

Spray a slow cooker with vegetable spray.

Pour the (undiluted) soup and the broth into the pot and add the bay leaf. Stir to combine.
Place the chicken into the broth mixture, cover and cook on HIGH for 3 hours.

Remove the chicken and shred with two forks into bite-size pieces.

Add the dry noodles to the slow cooker, and stir to moisten. Return the chicken to the pot and stir in the celery and pimento.

Cover again and continue to cook for 1 more hour, stirring once or twice.

Remove bay leaf, and taste for seasoning. Add salt and fresh ground pepper to taste.

Notes:

*This recipe was adapted from our reader-favorite recipe for Slow Cooker Chicken Noodle Bake.

**You can use a combination of water and canned or homemade broth. Using all broth will increase the “chicken-y” flavor.

***Canned chopped pimentos are simply preserved red bell peppers, not spicy. They add nice color and additional flavor but can be omitted if you don’t have any on hand.  They come in various size jars, including a 2-ounce size, or if you buy a larger jar, any extra will hold in the refrigerator several weeks.

Recipe Lion