Crock-Pot Cream Cheese Chicken Fettuccini

Thursday, December 3, 2015

This is probably Anna Claire's MOST requested dinner.  It's super easy, super yummy, and is a crock pot meal which equals a happy Mama!  

What you will need:

3-4 boneless skinless chicken breasts
1 package of Italian Dressing (I actually use 1 1/2 for a stronger flavor, but made it with 1 package plenty of times to know it's still decide)
2 - 10 ounce cans of Cream of Chicken
2 - 8 ounce packages of Cream Cheese (Frugal alert: I'm brand sensitive, but for THIS recipe I buy the store brand cream cheese.  I have made it enough both ways to know I can NOT tell a yourself a few $$). 
1 1/2 Soup can of milk
3/4 cup of Parmesan and some to sprinkle on top when it's finished
1 package of Fettuccine Noodles 
Fresh Cracked Pepper 


1.  Place chicken breasts and cream cheese on bottom of your crock pot
2.  In a separate bowl combine your Cream of Chicken Soups, the Italian seasoning, 3/4 cup of Parmesan cheese, and 1 1/2 soup cans of milk.  Whisk well until combined.
3.  Pour the mixture of chicken breasts and cream cheese.
4.  Cook on high for 4 hours OR low for 8 hours.
5.  Remove the chicken and shred.
6.  Whisk the sauce well until thoroughly blended. 
7. Return the shredded chicken to the crock pot and stir.  
8. Serve over fettuccine noodles with cracked pepper and Parmesan on top. 


1 comment

  1. Love a delicious crockpot recipe and this one looks fantastic! Thanks for sharing!!


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