What? A recipe on a Tuesday? Heck yes! After talking with The Hubs about goals for the blog, I have done a little revamping on the categories section (got check it out on the right if you’re on a computer or scroll to the bottom if you’re on a phone) and we have decided to do TWO recipes a week instead of one. I have several recipes sitting in my draft folder waiting to be scheduled, more that need to be drafted, and a long looooong list of recipes that we can’t wait to make and add! So starting this week, recipes will start to appear on TUESDAYs and THURSDAYs and will continue until we need to add another day! 🙂 I am so excited and love making all these new recipes and revamping the old ones!
See ya again on THURSDAY!
Mmmmm comfort food in the crockpot!! This one is nice because you aren’t using jarred alfredo sauce. I don’t see why you can’t, but it was actually really good!!! Try it out and tell us what you think.
2 Chicken Breasts
2 8oz pkg Cream Cheese
1 pouch Italian Dressing Mix
2 10oz cans Cream of Chicken Soup
1 pkg Fettuccine Noodles
Parmesan Cheese (optional)
Clean chicken and place in the bottom of the crockpot, put the 2 cream cheese on top.
In a separate bowl, whisk together both cans of cream of chicken soup, 1 can of water, and the italian dressing mix.
Pour mixture over chicken and cream cheese.
Cover and cook on HIGH for 4 hours.
Remove and shred chicken.
While the chicken is out, whisk the sauce until the cream cheese is no longer lumpy.
Add the shredded chicken back to the sauce and cook while you make the pasta.
Cook fettuccine according to package directions.
Drain and slightly rinse fettuccine noodles and add to crockpot.
Stir to cover noodles.