110 3/4 ounces condensed cream of chicken soup, undiluted
18 ounce package wide egg noodles, cooked al dente and drained
1cupshredded Monterey Jack cheese
1/2cupgrated Parmesan cheese
1/2cupdiced onion
1/2cupdiced celery
1/2cupdiced green bell pepper
1/2cupchopped carrots
1/2cupchicken broth
14 ounce can sliced mushrooms, drained
2Tablespoonsbuttermelted
Instructions
Combine all ingredients in a 5 or 6 quart slow cooker and mix well.
Cover and cook on low 3 to 4 hours.
Notes:
The vegetables will have some crunch if cooked according to direction, so if you don't like that, saute them for 5 to 7 minutes prior to adding them to the crock pot.