| Prep Time | 4 people |
| Servings |
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Ingredients
- 1 10.75 ounce can of cream of mushroom soup
- 3/4 cup water
- 2 pounds boneless skinless chicken breasts cut into 2 inch cubes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 8 ounces mushrooms, sliced
- 4 carrots, diced
- 2 ribs celery, diced
Ingredients
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Instructions
- Sprinkle chicken with salt and pepper.
- Stir together soup and water.
- Add all ingredients to a ziplock bag and freeze.
Recipe Notes
Write on bag: Cook for 6-8 hours on low. Serve on top of rice or egg noodles.
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