28 February 2013

Another Family Favorite Recipe!

This super-simple crock pot recipe is becoming one of our favorites. It's great for Sunday lunch! I adapted it from Fix-It and Forget-It Cookbook by Dawn J Ranck and Phyllis Pellman Good.

Creamy Crockpot Mushroom Chicken

  • 1 (4 ounce) can mushrooms
  • 2 (10 3/4 ounce) cans cream of chicken soup
  • 1 envelope onion soup mix
  • 2 cups chicken broth
  • 4 boneless, skinless chicken breasts (thawed if you're using frozen chicken)
  • 1 pound short-cut pasta such as penne

  1. In a medium bowl, mix together mushrooms, soup, soup mix, and chicken broth.
  2. Place chicken breasts in the bottom of crockpot.
  3. Top with soup mixture.
  4. Cover, cook on low for 6 or more hours.
  5. Thirty minutes before serving, use two forks to shred the chicken breasts. Stir the meat into the sauce.
  6. Cook pasta according to directions on package. 
  7. Stir pasta into chicken and sauce.
  8. Garnish with sour cream and fresh parsley or chives. 

Serves four.

  • I used whole wheat pasta to add some extra protein. 
  • Also, I boiled the pasta to just shy of al dente, about a minute less than the minimum recommended time on the package. That way, it could finish cooking in the crockpot.  
  • I also added about a 1/2 cup of the starchy cooking water from the pasta to the sauce before I mixed in the pasta to help it stick.

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