There’s plenty here to serve a family of four, but sometimes I want to make sure that there are leftovers for my husband to take to work the next day. That’s when I make a nice warm bread stick to put alongside this creamy chicken entree. Everyone loves it, especially moms! What mom doesn’t?! There’s just something great about knowing that dinner is done and cleanup is going to be just as easy. It makes a day go a whole lot smoother.
It makes a day go a whole lot smoother.
Ingredients
3-4 frozen chicken breasts, sliced
1 lb pasta
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: Try adding Parmesan cheese and topping with shredded during the last little bit of cooking.
Thank you to Keeping It Simple Crafts for this great photo.
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