1 (12 1/2 oz) can fat-free chicken breast, undrained
1 (8 1/2 oz) can sweet peas and carrot combination, drained
1 (4 oz)can mushroom stems and pieces, drained
4 tablespoons grated Parmesean cheese
Spray slow cooker with nonfat cooking spray.
Turn cooker on high. In the cooker gently stir together the macaroni, chicken broth and chicken. Try not to break up the chicken. Cover and cook on high for 1 1/2 hours or until the macaroni is cooked, but not over-cooked.
Stir in the peas and carrots and mushrooms. Cover and unplug the slow cooker. Let it sit for 10 minutes. The heat from the dish will heat up the vegetables.
Put a 1-cup serving on each plate. Sprinkle each serving with 2 teaspoons of grated Parmesean cheese.
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