This is one of my own interpretations from a similar crock pot recipe...it turned out great once and I quickly wrote it down so as not to forget my "tweaks"!
1 onion finely chopped
1 green pepper finely chopped
1/2 cup finely chopped celery
1 tsp butter
1 can each; Cream of Chicken, Cream of Mushroom, and Cream of Celery
4 oz sliced mushrooms
4 oz pimentos
8 oz cream cheese
2 cups cooked, shredded chicken
1/2 cup parmesan cheese
cooked egg noodles
Saute onion, celery and green pepper in butter until soft. Add soups, mushroom, pimentos and chicken. Let simmer 20 minutes. Remove from heat; add cream cheese. Mix with cooked noodles and place in casserole dish. Top with parmesan cheese and bake at 350 for 30 minutes.
Enjoy!
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