This is a recipe I like to throw together when we want something a little different. It comes out really good! You can also substitute other soup flavors and different veggies. I like to make it with a broccoli/cauliflower mixture.

Ingredients

6 serv.

cheddar cheese soup10 ounces
cream of chicken soup10 ounces
cream of mushroom soup10 ounces
sour cream↗8 ounces
chicken breast↗1 lb
pasta, any shape↗16 ounces
frozen broccoli↗16 ounces
Ritz crackers, crushed2 cups
shredded sharp cheddar cheese↗1 cup

Step-by-step instructions

1
Combine all three cans of soup in crock pot.
2
Place chicken breasts in crock and cover well with soup mixture.
3
Allow to cook for 6-8 hours.
4
Stir in sour cream to chicken/soup mixture.
5
Cook pasta according to package direction.
6
Add your frozen broccoli in with the pasta while it cooks.
7
Spread the pasta, veggie mixture into a 11x13 dish.
8
Shred chicken in crock.
9
Pour chicken/soup mixture over pasta.
10
Sprinkle cheddar cheese over casserole.
11
Crush ritz crackers and sprinkle over casserole.
12
Bake at 350 until good and bubbly, about 30 minutes.

Source: food.com

Original recipe ↗

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