Chicken and Pasta Casserole

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.