Ingredients:
- 1 to 1 1/2 lbs boneless chicken breast tenders, rinsed, dried, and cubed or use cubed boneless chicken breast
- 4 to 6 oz roasted red peppers, chopped
- 1 can (15oz) artichoke hearts, quartered
- 8 oz process American cheese
- 2 teaspoons Worcestershire sauce
- 1 can (10oz) 98% fat free cream of mushroom soup (or other cream of.. soup)
- 2 cups shredded cheddar cheese
- 4 cups hot cooked pasta ( 8 to 10 oz)
- salt & pepper to taste
Preparation:
In a 3 1/2-quart or larger Crock Pot combine chicken, peppers, artichokes, American cheese, Worcestershire sauce, and soup in the slow cooker/Crock Pot. Cover and cook on low for 6 to 8 hours. About 15 minutes before serving, add shredded Cheddar cheese and hot cooked pasta. Taste and add salt and pepper as needed.Serves 4 to 6.
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