Chicken and Pasta Casserole Ingredients: from Dawn Hall's Slow Cooker cookbook
1 1/2 cups uncooked Mueller's brand elbow macaroni 1 can fat-free chicken broth 1 can fat-free chicken breast, not drained 1 can sweet peas and carrot combination, drained. 1 can mushroom stems and pieces, drained. 4 tablespoons grated Parmesan cheese.
Directions: *Spray a slow cooker with nonfat cooking spray. *Turn the 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 peas, 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, and sprinkle each serving with 2 teaspoons of grated parmesan cheese. Makes 6 servings.