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Slow-Cooker Chicken and Noodles Romanoff Recipe

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This recipe for Slow-Cooker Chicken and Noodles Romanoff is from Department of Anesthesia and Operative Services Recipe Book 2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup chopped onion
1 package boneless skinless chicken thighs, cut into 3/4-inch pieces (20 ounces)
1/8 teaspoon ground red pepper (cayenne)
1 container small-curd cottage cheese (12 ounces)
1 1/2 cups sour cream (from 16-ounce container)
1/2 cup grated Parmesan cheese
2 tablespoons Gold Medal all-purpose flour
2 cups uncooked wide egg noodles (about 3 ounces)
1 cup Green Giant frozen sweet peas (from 1-pound bag), thawed
2 tablespoon chopped fresh chives, if desired
Directions:
Directions:
1. Spray 3- to 4-quart slow cooker with cooking spray. Mix onion, chicken and red pepper in cooker. In large bowl, mix cottage cheese, sour cream, Parmesan cheese and flour; pour over chicken.
2. Cover; cook on low heat setting 5 to 6 hours.
3. Stir mixture; stir in noodles and peas. Increase heat setting to High. Cover; cook 20 to 30 minutes or until noodles are tender. Garnish with chives.

 

 

 

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