Creamy Chicken and Noodles

Serves 6

2 cups sliced carrots
1-1/2 cups chopped onion
1 cup chopped celery
2 Tablespoons snipped fresh parsley
1 bay leaf
2 pounds boneless skinless chicken breast, cut into pite sized pieces
2 (10-3/4 oz.) cans reduced-fat condensed cream of mushroom soup
1/2 cup water
1 teaspoon dried thyme, crushed
1/4 teaspoon pepper
5 cups dried wide egg noodles
1 cup frozen peas
Salt
Pepper

In a Crock Pot place the carrots, onion, celery, parsley, and the bay leaf. Place chicken on top of the vegetables. In a bowl stir together the soup, water, thyme, and pepper. Pour over the chicken and vegetables. Cover and cook on low heat for 8-9 hours or on high heat for to 4-1/2 hours.

Just before serving, cook the noodles according to package directions; drain. Stir the peas into the soup mixture in the Crock Pot; cook until peas are warm.

To serve, pour the chicken mixture over noodles; toss gently to combine. Season with salt and pepper to taste.

This recipe comes from, "Better Homes and Gardens" cookbook.