Cheesy Mac and Chicken Soup

By carvalhohm

Ingredients

• 3 1/2 cups low-sodium chicken broth
• 1 (16-ounce) package frozen mixed vegetables
• 1 (10.75-ounce) can cream of chicken soup, undiluted
• 2 cups chopped cooked chicken
• 1 (16-ounce) package pasteurized prepared cheese product, cubed
• 1 (20-ounce) package frozen macaroni and cheese

Preparation

Step 1

In a 5- to 6-quart slow cooker, combine chicken broth, mixed vegetables, cream of chicken soup, and cooked chicken.

Cover and cook on LOW setting 4 hours. Add cheese and frozen macaroni and cheese. Cover and cook on LOW setting 2 additional hours, or until cheese melts and soup is thoroughly heated.

Notes:
To keep this recipe really easy, you can use leftover cooked chicken or a rotisserie chicken.