Creamy chicken casserole is so easy in the slow cooker! Chicken breasts simmer in a cheesy sauce and then are shredded. Mix in your favorite pasta, cook a few more minutes, and you're ready to eat!
10.5ouncescondensed cream of mushroomyou can also use a condensed cream of chicken soup
10.5ouncesCheddar cheese soup
0.75ouncesgarlic and herb dressingI use Good Seasons Italian
2poundschicken breastskinless, boneless
4cupschicken stock
16ouncesfarfalle pastaor your favorite
salt and pepper to taste
Instructions
Spray the crock with no-stick cooking spray.
Pour the can of condensed cream of mushroom, and cheddar cheese soup into the slow cooker crock.
Sprinkle the garlic and herb dressing seasonings over the top of the soups.
Pour the chicken broth. Mix until combined.
Add the chicken breasts. Sprinkle the chicken with a little salt and pepper.
Cover and cook on LOW for 6 hours or until the chicken has reached 165 degrees F internal temperature.
Take the chicken breasts out of the crock pot and shred the chicken with 2 forks.
Add the pasta to the broth, and mix.
Add the shredded chicken. Mix well.
Cover, switch temperature to HIGH and cook for 15 to 20 minutes until pasta is cooked to your liking. For the Farfalle pasta I used, I cook for 20 minutes. You can also just cook the pasta on the stove and add to the chicken mixture before serving.
Notes
Storage:Let cool and remove from slow cooker. Put in an airtight container or a food storage bag and refrigerate for up to 4 days.I don't recommend freezing because the pasta gets mushy.Tips:
Crockpot chicken casserole can be cooked in the oven. It'll take about 20-30 minutes at 375 degrees F. While the chicken bakes, cook the noodles on the stove. Then, shred the meat and combine everything.
You can add a little extra flavor by searing the raw chicken in a hot frying pan until golden brown. Then, cook it in the crockpot as directed.
Don't add water or anything else to the dressing mix—simply toss it in dry and it'll do its job!
Some slow cooker meals can stay on the "warm" setting for a while, but I don't recommend that with this one. The chicken mixture can stay on warm, but once you add the pasta, serve it as soon as it is done. Otherwise, the noodles will get mushy.
If you meal prep, let the creamy chicken cook according to the recipe. However, make and store the pasta (or rice) separately and portion out each serving as you need it.