Recipe and photo courtesy of Campbell's Kitchen - used with permission.

Prep Time: 5 minutes Cook Time: 8 hours

2 (10 3/4 ounce) cans Campbell's Cream of Chicken
    OR 98% Fat Free Cream of Chicken Soup
1/2 cup water
1/4 cup lemon juice
1 tablespoon Dijon mustard
1 1/2 teaspoons garlic powder
8 large carrots, thickly sliced
8 boneless chicken breast halves
8 cups hot cooked egg noodles
Chopped fresh parsley

Mix soup, water, lemon juice, mustard, garlic and carrots in crockpot. Add chicken and turn to coat. Cover and cook on LOW 7 to 8 hours or until done.

Serve over noodles. Sprinkle with parsley.

Serves 8.

Tip: Serve with a tossed green salad. For dessert serve chocolate pudding.