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Ingredients
1 to 1 1/2 lbs boneless chicken breast, rinsed, dried, and cubed
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 cream of mushroom soup
2 cups shredded cheddar cheese
4 cups hot cooked pasta (8 to 10 oz)
salt & pepper to taste
Instructions
In a 3 1/2-quart or larger crockpot combine chicken, peppers, artichokes, American cheese, Worcestershire sauce, and soup in the crockpot.
Cover and cook on low for 6 to 8 hours. About 15 minutes before serving, add shredded Cheddar cheese and hot cooked pasta.