4 boneless, skinless chicken breasts
2 cans cream of chicken soup
3/4 cup fresh Parmesan cheese, grated
1/4 - 1/2 cup water
salt and pepper to taste
Combine all ingredients in crockpot. Cook all day on low or 2 hours on high. Serve over vermicelli noodles.
*I made this for dinner tonight- it was delicious! I added 2 cans cream of chicken soup and 1 can of cream of celery soup, and 1/4 cup water. I like to have more sauce for left-overs. I added the full amount on the cheese, but I don't think I will add that much next time, it was almost too much!
Found in Crockpot Cookery
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