INGREDIENTS:
2 chicken breasts
1 cream of mushroom soup
Italian seasonings
8oz canned sliced mushrooms
4 T butter
12oz chicken broth
1 chicken bullion cube (or 1 t stock)
12oz can 2% evaporated milk
1/2c flour
salt/pepper
minced garlic, to taste
garlic/herb seasonings, to taste
dash of champagne (or wine)
frozen peas (I think I used a 8 or 10oz bag)
puff pastries (can substitute noodles instead)
DIRECTIONS:
ahead of time: cook the chicken (skip this step if using rotisserie/pre cooked chicken)
In a slow cooker, place the chicken breasts.
Pour can of cream of mushroom soup over the chicken, top with dashes of Italian seasoning.
Cook on high for ~2 hours, or low ~4hrs, or until chicken reaches 160F. Shred and set aside.
Bake puff pastries according to box directions (I think they take like 20min to bake).
Melt butter in a skillet over med heat. Add in the mushrooms. Cook for ~5min, then remove from heat.
Stir in flour, salt, pepper, garlic, seasonings. Add the skillet back to the heat and stir until bubbly.
Add in the chicken broth, evap milk, bullion cube. Bring to a boil.
Add in the chicken and frozen peas.
Serve over puff pastries or noodles.
more photos:
