savings in
 
Ingredients
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    5   cups 
    water
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    2  10  ounce cans 
    condensed cream of chicken and mushroom soup
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    2   cups 
    chopped cooked chicken (about 10 ounces)
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    1  10  ounce package 
    frozen mixed vegetables (cut green beans, corn, diced carrots, and peas)
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    1   teaspoon 
    seasoned pepper or garlic-pepper seasoning
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    1 1/2  cups 
    dried egg noodles

Directions
1.
In a 3 1/2- or 4-quart slow cooker, gradually stir the water into soup until smooth. Stir in chicken, frozen vegetables, and seasoned pepper.
2.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3.
If using low-heat setting, turn to high-heat setting. Stir in uncooked noodles. Cover and cook for 20 to 30 minutes more or just until noodles are tender.
Nutrition information
Per Serving: cal. (kcal) 262, Fat, total (g) 12, chol. (mg) 63, sat. fat (g) 3, carb. (g) 21, fiber (g) 3, pro. (g) 19, sodium (mg) 908, Percent Daily Values are based on a 2,000 calorie diet
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