Chicken Stroganoff
4 to 6 frozen chicken breasts
1 package dry onion soup mix
15 ounces cream of chicken soup
1 (16 ounce) carton sour cream
16 ozs egg noodles, cooked, drained
Rinse chicken, pat dry. Place into crockpot. Add soup mix and soup. Cover. Cook on low for 4 to 6 hours, or until chicken is tender. Add sour cream 30 minutes before serving. Before serving, stir vigorously to break up chicken. Stir in cooked noodles.