Crock Pot Mac-N-Cheese With Chicken and Veggies

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READY IN: 6hrs 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (10 1/2 ounce) can cream of mushroom soup (low fat preferred (fat free falls apart in this recipe)
  • 1
    (10 1/2 ounce) can cheese soup
  • 1
    (10 1/2 ounce) can cream of onion soup (low fat preferred, can be replaced with cream of celery or chicken if preferred)
  • 8
    ounces sour cream (low fat is preferred)
  • 1
    lb pasta, any shape
  • 16
    ounces frozen vegetables (we prefer cauliflower but any can be used, broccolli blends work well also)
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DIRECTIONS

  • I n crockpot mix the soups together. place chicken in soup mixture, making sure they are well covered.
  • Cook in crock pot for 6-8 hours. Chicken will fall apart when done.
  • Once chicken is done cooking, mix sour cream into the sauce. Let thicken with heat off.
  • Cook pasta according to package directions. Add frozen veggies into the pasta water and cook at same time. Drain.
  • Place pasta/veggie mixture back into large pot. Add chicken and sauce on top of pasta. Mix together so pasta is covered and chicken is shredded.
  • May add shredded cheese on top to serve, or a dollop of sour cream if desired.
  • Makes approximately 8 servings, depending on the type of past used. Larger pasta shapes will yield larger serving sizes.
  • *********The nutritional information will be lower if using low fat/low sodium varieties of the soups. I did not have the nutritionals on hand to enter into the system the low fat values, so I had to go with the ones preloaded. ************.
  • Number of Servings: 8.
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