2 boneless skinless chichen breasts, sliced in strips
8 oz fettuccine pasta
1 can cream of mushroom soup
1/2 cup milk
1/2 cup Parmesan cheese
1 zucchini (or about a cup of diced zucchini)
2 heads of broccoli, diced
2 carrots, diced
3 tablespoons cream cheese
1/2 cup shredded cheese, Mexican blend
little but of olive oil
salt, pepper and garlic powder to taste
Cook fettuccine in boiling water for 10 minutes.
Spray the inside of the crockpot insert with Pam spray.
While the pasta cooks, pour the can of cream of mushroom soup in the crockpot as well as the 1/2 cup milk, 1/2 cup Parmesean cheese, the diced zucchini, diced broccoli, diced carrots, 3 tablespoons cream cheese (one tablespoon here, there, other side, etc.) and the 1/2 cup shredded cheese.
Slice the chicken in strip and then season it with salt, pepper and garlic powder. Add it to the pot.
When the pasta is done cooking, add it to the crockpot, too. Heat on high for 4 hours or low for 8 hours. When it’s ready to serve, sprinkle a little Mexican cheese blend on top.