1
bag of frozen chicken tenderloins
1
can of light cream of mushroom soup
1
container of fresh mushrooms sliced and washed
1
onion sliced
Salt
and pepper to taste
Shredded
light cheddar cheese
Thaw
the chicken. Mix all of the ingredients, except for the cheese, in the crock
pot and then add the chicken. Cook this on low for 6-8 hours or until chicken
is done. I usually serve this over brown rice or barley. Add some light cheddar
cheese after plating. Scrumptious! Serves
approximately 8, or a family of 4 twice.
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