Happy Friday! It is just beautiful out here...around 60 degrees and sunny. Perfect! Yesterday evening, there was a rain shower and a huge, gorgeous rainbow followed. Love those gifts from above.
Bacon Ranch Chicken
2 Tbsp of real bacon bits
1 tsp garlic, minced
1 package of Hidden Valley Ranch salad dressing mix
can of cream of chicken soup
1 cup sour cream
4 boneless skinless chicken breasts
Egg Noodles, prepared
Combine the first 5 ingredients.
Pour over chicken in slow cooker.
Cook 3-4 hours on high or until chicken is cooked through.
Serve over hot noodles.
I used low-fat sour cream and "healthy request" Campbell's Cream of Chicken soup. Also, instead of serving it over noodles, I made baked potatoes. And, my chicken breasts were frozen so I cooked it for 8 hours on low. It was very, very yummy...the chicken was moist and the sauce is to die for.