Chicken Parisian

2 Cans Mushroom Soup - 3 Chicken Breasts (Boneless Skinless) - 1 Tub “LIGHT” Sour Cream - 1 Bag of broad egg noodles - 2 Cans Mushrooms

Place 2 cans of mushroom soup in crock pot with one can of water. Mix well. Cook chicken Breasts on low heat for 5 /12 hours. Add sour cream and add noodles to boiling water. Serve when noodles are soft. Cut chicken to bite sized pieces before placing atop the noodles. Adorn with mushroom sauce.