Ingredients
4 boneless chicken breasts
1 (8 ounce) bottle Italian dressing, Seven Seas Robusto
1 lb egg noodles
1/2 cup sour cream
1/2 cup parmesan cheese, grated
Method
Sources
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RecipeNLG
dataset
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Gathered
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Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Water-sealed stoneware crock for large-batch lacto-fermentation
Record your recipes and experiments — organized cooking journal
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Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Water-sealed stoneware crock for large-batch lacto-fermentation
Record your recipes and experiments — organized cooking journal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Place chicken breasts in crock pot. Pour Italian dressing over. Cover and cook at low 7 hours. Remove chicken from crock pot and leave turned on. Add 1/4 cup sour cream and stir until dissolved. Cook noodles and drain. Add remaining sour cream and parmesan cheese to noodles and mix until dissolved. Serve chicken over noodles. Pour warm Italian dressing over top. Sprinkle with parmesan cheese to taste.