from: Brenda Couch
PARBOIL BONELESS, SKINLESS CHICKEN BREASTS (3), CUBE AND SET ASIDE.
COOK in 3T butter
1/2 ONION
2 STALK CELERY
1 CUP GREEN BEANS
ADD 4 CUPS WATER, AND 4 CUPS OF CHICKEN STOCK.
COOK TILL VEGGIES ARE ALMOST TENDER.
ADD EGG NOODLES AND CONTINUE COOKING UNTIL TENDER.
ADD 1 CUP CREAM WITH ABOUT 4TABLESPOONS OF CORNSTARCH SLOWLY UNTIL DESIRED THICKNESS.
SEASON WITH SALT AND PEPPER TO TASTE.
PUT IN YOUR CROCKPOT ON WARM AND OFF YOU GO!
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