1 1/2 lbs boneless, skinless, chicken breasts
2 Tbsp butter
3 Tbsp flour
1/2 C chicken broth
1/2 C milk
1/4 tsp ground pepper
2 1/2 Tbsp Italian seasoning mix
4 oz. cream cheese
1/2 C sour cream
1 medium onion, diced
8 oz. mushrooms, sliced
2 Tbsp olive oil
1 pkg egg noodles
Cut chicken breasts into bite-sized chunks and place in crock pot.
Melt butter in a small saucepan, over medium heat. Add flour, whisking constantly until roux is thick and paste-like.
Slowly stir in chicken broth.
Pour in milk.
Whisk until smooth.
Reduce heat to low.
Cook for 3-5 minutes, or until thickened.
Add Italian seasoning mix.
Season generously with salt and pepper.
Add mixture to crock pot and mix with chicken.
Cover and cook on low for 6-8 hours (or on high for 4-5).
Remove chicken from crock pot.
Shred chicken with an electric mixer, or two forks. Add back to crock pot. Stir to combine.
Bring a large pot of salted water to a boil.
Cook egg noodles according to package directions, until al dente.
Cut cream cheese into small cubes and place on chicken in crock pot.
Add sour cream. Stir together.
Cover and continue cooking until cheese is melted and smooth.
Heat olive oil in a large skillet, over medium heat.
Sauté onions and mushrooms for 6-8 minutes, or until softened.
Add egg noodles, onions, and mushrooms, to crock pot. Stir to combine.