Baking Banquet: CREAMY CHICKEN ALFREDO WITH ROTINI FOR THE SLOW COOKER

Ingredients:

16 ounces Vegetable Rotini Pasta

½ can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 package (8 ounces) cream cheese, cubed

1 cup heavy whipping cream

½ cup butter

¾ teaspoon garlic powder

3 generous shakes of white pepper (season to taste)

¾ cup shredded Parmesan cheese

½ cup shredded mozzarella cheese

½ cup shredded Swiss cheese

2 ½ cups cubed cooked chicken (I season chicken w/Garlic Herb Mrs. Dash, then fry it in a sauteusse pan- just until done)

Garlic Herb Mrs. Dash

Topping:

½ cup seasoned bread crumbs (or crushed Texas Toast Cheese and Garlic Croutons)

2 tablespoons butter, melted

1 to 2 tablespoons shredded Parmesan Cheese

Directions:

Line a slow cooker with a plastic slow cooker liner.

Cook pasta for 6 minutes until it is very firm. Meanwhile in a large saucepan, make the Alfredo sauce by combining the soup, cream cheese, cream, butter, white pepper and garlic powder, Stir in the cheeses; cook and stir until melted. Add the chicken, heat through. Drain pasta, add pasta to the lined slow cooker. Pour in the Alfredo sauce and chicken mixture over the pasta and stir until combined.

Cook on LOW for 4 hours. About 15 minutes before serving, Combine topping ingredients; sprinkle over chicken and pasta mixture. Replace lid only part way to so the topping stays crispy. Serve and enjoy.

Yield: 6-8 servings