A nice variation on the traditional Beef Stroganoff for those folks who either don't eat red meat or simply want something different.
Adapted from The Recipe Critic
Spray the inside of the slow cooker with nonstick spray. Cut the chicken into 1/2 to 1 inch cubes and place in the bottom of the slow cooker. Add mushrooms on top of the chicken.
In a medium bowl, combine cream cheese, cream of chicken soup, and the onion soup packet. Mix until well blended. Pour mixture over mushrooms and spread evenly.
Cook for 4-6 hours on Low or 2-3 hours on High.
Prepare egg noodles according to package directions. Drain and rinse when finished cooking.
Stir mixture in the slow cooker to blend all ingredients together. Check taste and add salt and pepper as needed.
Add the egg noodles to the slow cooker, folding them into the mixture until well blended. Serve with a garnish of parsley if desired.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.