Cheesy Artichoke-Chicken & Pasta
1 to 1 1/2 lbs boneless chicken breast, rinsed, dried, and cubed
4 to 6 oz roasted red peppers, chopped
1 can (15oz) artichoke hearts, quartered
8 oz process American cheese
2 teaspoons Worcestershire sauce
1 can (10oz) fat free cream of mushroom soup
2 cups shredded cheddar cheese
4 cups hot cooked pasta ( 8 to 10 oz)
salt & pepper to taste
In a 3 1/2-quart or larger crock pot combine chicken, peppers,
artichokes, American cheese, Worcestershire sauce, and soup in the
crockpot. Cover and cook on low for 6 to 8 hours. About 15 minutes
before serving, add shredded Cheddar cheese and hot cooked pasta.
Taste and add salt and pepper as needed. Serves 4 to 6.