1 lb diced chicken breast (I seasoned and baked bone in chicken breasts first and shredded the meat, you can lightly brown boneless skinless chicken and use that)
1 can cream of mushroom soup
1 can cream of chicken soup
14 oz chicken broth
1 1/2 tsp dried parsley/sage and a little thyme
13.25 oz whole wheat spaghetti - UNCOOKED
Your favorite type of shredded cheese (amount depends on how cheesy you want it) I used Mozzarella
Directions:Season the chicken breast with olive oil and desired amount of Italian seasoning (I did this step the night before to marinate the chicken)Lightly brown the chicken in olive oil, set aside. Mix the soups, broth and seasoning together.Put half the soup mixture in the pot.Top with half the chicken.Add all uncooked pasta (break if necessary).Top with half the amount of desired cheese.Add remaining soup mix.Add remaining chicken.Top with remaining cheese.Cook on low for 2-3 hrs. Stir after 1 1/2-2 hrs to check consistency. Mine was ready after 2 hours.The pasta comes out tender and soaks up the soup flavor. If you want it creamier, add a little more broth and stir. (I only added 2/3 the box of pasta because I thought it was enough, but the dish was super creamy. Adding the entire box of pasta would have helped with that. I will definitely add it all next time.) I will actually use different type of whole wheat noodle the next time as the spaghetti stuck together a little. It was still a great meal.
From Crockin Girls tweeked.