Not a huge beef stroganoff fan, but thought I'd give this a try. Seemed easy enough and sounded like it would taste good! It did taste great and I recommend giving it a try!
3-4 chicken breast
1 can cream of mushroom soup
8oz cream cheese
16 oz sour cream
Mix cream of mushroom soup with chicken. Freeze in freezer bag. (Original recipe says to put chicken in crock pot then top with the soup, so I tried to put the soup on top of chicken in bag)
On day of cooking: spray crock pot and place contents of bag in. Cut the cream cheese in cubes and place on top. Cook low 6-8 hours. (My crock pot is less than 6)
Boil egg noodles. While boiling, add 3/4 of the sour cream container to crock pot. Drain noodles and add to crock pot. Top with sour cream and serve.
** I only added about 1/2 the sour cream and we didn't top with any additional, so just experiment to taste.
We loved it!!