Stir the soup, water, lemon juice, mustard, garlic powder and carrots in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Serve with the noodles. Sprinkle with the parsley.
2 cans (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup0.5 cup water0.25 cup lemon juice1 tablespoon Dijon-style mustard1.5 teaspoons garlic powder8 large carrot, peeled and thickly sliced (about 6 cups)2.5 pounds skinless, boneless chicken breast halves6 ounces (1/2 of a 12-ounce package) medium egg noodles, cooked and drained (about 3 cups)2 tablespoons chopped fresh parsley
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