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Ingredients
1 1/2 Pounds boneless chicken thighs, rinsed, dried & cubed
6 Ounces roasted red peppers, chopped
1 (15 oz) Can artichoke hearts, quartered
8 Ounces process American cheese
2 Teaspoons Worcestershire sauce
1 (10 oz) Can cream of mushroom soup
2 Cups shredded cheddar cheese
4 Cups hot cooked pasta (8 to 10 oz)
Salt & pepper to taste
Instructions
Combine chicken, peppers, artichokes, American cheese, Worcestershire sauce, and soup in a 3 1/2 quart or larger crockpot. Cover and cook on LOW for 6 to 8 hours. About 15 minutes before serving add shredded Cheddar cheese and hot cooked pasta.