Recipe by Sue
"This creamy pasta dish is an easy slow cooker fix-and-forget."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (16 ounce) package
frozen mixed vegetables, thawed
2 (10.75 ounce) cans
condensed cream of chicken soup
2 (10.75 ounce) cans
condensed cream of mushroom soup
3 (3 ounce) packages
chicken flavored ramen noodles
skinless, boneless chicken breast halves, cut into bite size pieces
This recipe was well liked by my hungry boys! We will definitely put this on the 'to fix again' list. I did change very little after reading a few of the reviews. I cooked it on low only 5 hours, then put the ramen noodles in for the last hour-but, left it on low for that time. I used the seasonings called for and it was not at all too salty. I would not use garlic salt instead of garlic powder, that would probably make it too salty.
This recipe was terrible! I used 2 ramen seasoning packets as suggested by other reviewers and it still was way too salty and I just didn't like the flavor. I was very disappointed.
I used the "healthy" low-fat/low-sodium soups, omitted the butter, and used only 2 of the 3 noodle seasoning packets (dietary considerations); my family rated the recipe a "keeper" - high praise from the boys!
This recipe was great! REALLY easy to make and a good first impression on a first date! (I left out the garlic and onion powder for good reason!)
I believe that this could be construed as "Chicken a la King" in some areas of the world.
I used 3 nests of angel hair pasta substituted for the ramen noodles.
It came out creamy, thick, and very rich. Great with some crusty French bread and a bottle or two of cold white wine.
This was absolutely delicious. The chicken was so-o-o-o tender. I cut the recipe in half - except I did use 2 cans of the cream of chicken soup, 2 pkgs. ramen noodles & only 1 packet of the ramen seasoning. I placed the chicken breasts (whole) on top & cut up in pieces before the last hour of cooking. Will definitely make again!
I used 3 breasts, 1 can of cream of chicken soup, 1/2 c. water, 1 tsp. garlic powder, the frozen veggies, 2 pkg. Ramen noodles, and followed the directions for preparation. It turned out very good. Suprisingly my 18 mo. old who eats everything was ho-hum but my picky 3 yr old loved it-hubby, too.
I thought this recipe was great however I did change a few things which made it not salty at all. Well I put two can of mushroom soup and 1 can of chicken soup. Salt free butter. 1 packet of seasoning. Fresh onion and roasted garlic from a jar. 1 can of water and 1 can of milk. Made it not so thick at the end but then I added some cornflour to make it thicker. Worked a treat. Thanks Sue
Very good in concept, but next time I will use a package of egg noodles instead of the ramen noodles and use the other spices with some Tony Chachere's seasoning because it was too salty for us. So...no ramen and no ramen seasoning will make this recipe a 5-star.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 266
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a simple, satisfying chicken dinner.
Shredded slow-simmered chicken in a tangy homemade BBQ sauce.
Make spicy, slow-simmering Buffalo chicken for sandwiches.