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2 boneless skinless chicken breasts (about 1 pound) 4 cups carrots (thinly sliced) 8 ounces wide egg noodles 2 tablespoons parsley (fresh is best, but can use dried) 1 (10 ounce) can cream of mushroom soup 1 (10 ounce) can cream of c [...]
Read the recipe at food.com
