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Title: Creamy Chicken Thighs & Noodles
Categories: Poultry, Dairy, Chilies, Pasta
Yield: 8 servings

8 Boned, skinned chicken
- thighs
21 oz (2 cans) cream of mushroom
- soup; undiluted
10 1/2 oz Can cream of chicken soup;
- undiluted
1 c Sour cream
2 tb Paprika
1/2 ts Onion powder
1/4 ts Salt
1/4 ts Cayenne pepper
Hot cooked wide egg noodles

Place chicken in a greased 4 qt. slow cooker. In a large
bowl, combine soups, sour cream and seasonings; pour
over chicken. Cover and cook on low 7-9 hours or until
chicken is tender. Serve with noodles.

Christina Petri, Alexandria, Minnesota

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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