@chxzzzy: aladidada #huntersoulmetal #hunterbandpoland #edit #fyp #dlaciebie @𝙼𝚒𝚌𝚒🎩 HUNTER'S #1 FAN @𝑵🪽 @sammy 🐾

chxzzzy HUNTER'S #2 FAN
chxzzzy HUNTER'S #2 FAN
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Monday 24 August 2026 11:42:15 GMT
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inbread
sammy 🐾 :
drak bunny gif
2026-08-24 13:08:57
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terijakioyakata
🌹 :
A LA DI DA DA
2026-08-24 11:51:18
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nqtkqqq
𝑵🪽 :
bardzo dużo kontentu podoba mi się to
2026-08-24 13:13:58
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Creamy Chicken and Tender Noodles Ingredients: 2 pounds boneless skinless chicken breasts 12 ounces wide egg noodles 2 cans, 10.5 ounces each condensed cream of chicken soup 3 cups chicken broth, divided 4 ounces cream cheese, softened 1/2 cup heavy cream 2 tablespoons butter 3 garlic cloves, minced 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon dried parsley 1/2 teaspoon dried thyme 1/2 teaspoon black pepper 3/4 teaspoon salt, or to taste 1 cup frozen peas, optional 2 tablespoons chopped fresh parsley Directions: Place the chicken breasts in the bottom of a 6 quart slow cooker. Add the cream of chicken soup, 2 cups chicken broth, cream cheese, butter, garlic, onion powder, garlic powder, dried parsley, thyme, black pepper, and salt. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the chicken is tender enough to shred easily. Remove the chicken and shred it into natural bite sized pieces with two forks. Return the shredded chicken to the slow cooker and stir it into the creamy sauce. Add the remaining cup of chicken broth and the heavy cream. Stir in the uncooked egg noodles, making sure most of them are covered by the liquid. Cover and cook on HIGH for another 25 to 40 minutes, stirring once or twice, until the noodles are tender. Slow cookers vary, so begin checking them early. Stir in the peas during the final 10 minutes if using. Turn off the slow cooker once the noodles are tender. Let everything rest for about 5 minutes so the sauce thickens around the chicken and noodles. Finish with fresh parsley and serve warm. Recipe Details Prep time: 15 minutes Cook time: 5 to 6 hours Servings: 6 #CreamyChickenandTenderNoodles #recipelady1111 #fyp #followmeformore #saveforlater
Creamy Chicken and Tender Noodles Ingredients: 2 pounds boneless skinless chicken breasts 12 ounces wide egg noodles 2 cans, 10.5 ounces each condensed cream of chicken soup 3 cups chicken broth, divided 4 ounces cream cheese, softened 1/2 cup heavy cream 2 tablespoons butter 3 garlic cloves, minced 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon dried parsley 1/2 teaspoon dried thyme 1/2 teaspoon black pepper 3/4 teaspoon salt, or to taste 1 cup frozen peas, optional 2 tablespoons chopped fresh parsley Directions: Place the chicken breasts in the bottom of a 6 quart slow cooker. Add the cream of chicken soup, 2 cups chicken broth, cream cheese, butter, garlic, onion powder, garlic powder, dried parsley, thyme, black pepper, and salt. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the chicken is tender enough to shred easily. Remove the chicken and shred it into natural bite sized pieces with two forks. Return the shredded chicken to the slow cooker and stir it into the creamy sauce. Add the remaining cup of chicken broth and the heavy cream. Stir in the uncooked egg noodles, making sure most of them are covered by the liquid. Cover and cook on HIGH for another 25 to 40 minutes, stirring once or twice, until the noodles are tender. Slow cookers vary, so begin checking them early. Stir in the peas during the final 10 minutes if using. Turn off the slow cooker once the noodles are tender. Let everything rest for about 5 minutes so the sauce thickens around the chicken and noodles. Finish with fresh parsley and serve warm. Recipe Details Prep time: 15 minutes Cook time: 5 to 6 hours Servings: 6 #CreamyChickenandTenderNoodles #recipelady1111 #fyp #followmeformore #saveforlater

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