Submitted by Yalonda (Gerster) Barker, Walker, Mo.
• 2 cans cream of chicken soup
• 2 cans chicken broth (15 ounces each)
• 1 stick butter or margarine
• 1 pound chicken breasts (fresh or frozen)
• 24 ounces egg noodles
In crock pot, put chicken on bottom. Pour the chicken broth and soup on top. Top with the stick of butter. Put the crock pot on low for 6 to 7 hours. Take the chicken out and shred. Put back in crock pot. Add the noodles and cook for two more hours, stirring every 30 minutes until done.)
