This meal is perfect just the way that it is, but it is also very versatile. When I made it that first time, my daughter is actually the one that recommended we add in some broccoli the next time I cook it. I did, and it was really tasty. I have also done it by adding in mushrooms, onions, and garlic. The more I make it, the braver I feel with playing around with the dish. It always goes together so quickly and easily. Cleanup is super simple too as long as you line the pan before you start tossing in the ingredients. When there’s no mess, it’s definitely my kind of meal!
This is an excellent meal to add to your list of busy weeknight crock pot dishes.
Ingredients
3-4 frozen chicken breasts, sliced
1 lb pasta of choice
1 stick Land O’ Lakes butter
8 oz Philadelphia cream cheese
1 can(s) (10.5 oz) Campbell’s cream of chicken soup
1 envelope (0.7 oz) dry Italian dressing mix (i used good seasons brand)
Instructions
Place sliced, frozen chicken in the bottom of a crock pot. Cut butter and cream cheese into pieces, and add them, along with the cream of chicken soup and Italian seasoning mix, to the crock pot.
Cook on low for 8 hours, or high for 6 hours, stirring periodically to mix sauce together.
When ready to serve, boil pasta until it’s cooked to your liking. Drain (don’t rinse) and toss the pasta and chicken/sauce mixture together.
Note** you can also use full chicken breasts. Just shred the chicken after cooking time, add it back into sauce, then mix with the cooked pasta.
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Quick Tip: Use whatever pasta type you have.
Thank you Pray Cook Blog for this great photo.
