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Ingredients

*Tyson boneless, skinless chicken breast, 16 oz (remove)
Cream of Chicken Soup, 1 can (10.75 oz) (remove)
Cream of Mushroom Soup, 1 can (10.75 oz) (remove)
Carrots, raw, .5 cup, grated (remove)
Celery, raw, .5 cup, diced (remove)
*Ronzoni Whole Wheat Wide Noodles, 1.25 cup (remove)
Arnold Select Sandwich Thins Multi Grain 1 Sandwich thin, 1.5 serving (remove)
*Extra Virgin Olive Oil, 1 tbsp (remove)
*Aldi Minced Garlic, 2 tsp (remove)


Directions

Cook chicken in crockpot with water until easy to pull apart with fork (4-5 hours)


Shred chicken with two forks and set aside.

Preheat oven to 350 degrees and grease a 8 x 8 pan.

Cook noodles according to package, drain and rinse.

chop carrots and celery and cook over medium high heat with olive oil.

Add the cans of soup to the vegetables and mix well. Add seasoning if preferred.

Add in the chicken and noodles and mix to coat with the creamy sauce.

Pour mixture into baking dish.

Process the Arnold's thins in a food processor until fine crumbs, and sprinkle on top of mixture in dish.

Bake for 30-35 minutes. Let stand 5 minutes before eating.

181.1 calories a serving makes 8 servings