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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Crockpot Creamy Chicken Pasta Recipe

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This recipe for Crockpot Creamy Chicken Pasta is from The Sexton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Cups rotisserie chicken, cooked and shredded
1 large can (10.5- oz) of cream of chicken soup
1 can (10.5-oz) of cream of mushroom with roasted garlic, soup
1 block (8-oz) of cream cheese
1 block (16-oz) of Velveeta cheese, cubed
1 can of mild rotelle tomatoes, and green chilies (10-oz), undrained
½ Cup of chicken broth
½ stick of butter (4 tablespoons)
3 Green onions, chopped
8 Ounces of pasta
Directions:
Directions:
1. In a crockpot, combine the shredded rotisserie chicken, Cream of chicken soup, cream of mushroom with roasted garlic soup, cream cheese, cubed Velveeta cheese, and undrained Rotel tomatoes, chicken broth, and half stick of butter.

2. Cook on high heat for approximately two hours, stirring occasionally, until the cheeses are melted, and the mixture is well combined and creamy.

3. While the creamy mixture is cooking, prepare the pasta according to the package instructions. Drain the pasta and set aside.

4. Once the crockpot mixture is ready, add the chopped green onions and stir to incorporate.

5. Adjust seasoning to your taste.

6. Combine the cooked pasta with the creamy sauce, ensuring that the pasta is evenly coated.
Personal Notes:
Personal Notes:
Serve the creamy, Rotisserie chicken pasta warm, and enjoy the delicious and easy to make dish.

 

 

 

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