I TOOK THIS RECIPE WITH ME TO PARK CITY. IT WAS SO EASY TO MAKE AHEAD, PUT IN THE CROCKPOT AND HAVE IT READY TO EAT AFTER A DAY OF FUN.
NO WORRIES ABOUT WHAT'S FOR DINNER.
½ pkg. dry Italian dressing mix
1 jar four cheese alfredo sauce
1 cup (1/4 lb) swiss cheese, cubed
1 can Healthy Request cream of chicken soup
1 can chicken broth
1 pkg. Real Bacon pieces (or about 10 oz cooked bacon)
2-3 diced roma tomatoes
Combine all in a crock pot. Cook on low 6-7 hours**, shredding chicken 1 hour before serving. Serve over cooked bowtie pasta (16 oz).
*Note: When I took the chicken out to shred it, I whisked in 1 TB flour into the sauce because it was really thin and then put the shredded chicken back in.
**You can cook this meal in 20 minutes if you have the chicken and bacon cooked ahead of time. Just bring everything to a simmer to melt the swiss cheese and warm everything though.