Chicken Parmesan
4 boneless, skinless chicken breasts (or tenders)
2 (10 3/4oz) cans cream of chicken soup
3/4 c fresh parmesan cheese, grated
1/4-1/2 c water
Salt/pepper to taste
Vermicelli noodles; cooked
In slow cooker, combine all ingredients except noodles. Cover and cook on low for 6-8 hours or on high for 4 hours. Serve over noodles.
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