- 4
Ingredients
- Cooking spray
- 4 (4 oz.) skinless, boneless chicken breast halves
- 1/4 cup water
- 1 (7 oz.) pkg. dry Italian style salad dressing mix
- 1 clove garlic, pressed
- 1 (8 oz.) package cream cheese softened
- 1 (10.75 oz) can condensed cream of chicken soup
- 1 (4.5 oz.) can chopped canned mushrooms
- 1 (8 oz.) package spaghetti
- 1 tbsp. chopped fresh parsley
Preparation
Step 1
Spray the crock of a slow cooker with non-stick cooking spray. Place chicken breasts in the crock. Combine Italian dressing mix, and water in a small bowl. Pour over chicken, sprinkle with garlic, cover and cook on low 4 hrs.
After 4 hrs, whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken, stir in mushrooms. Cover and cook on low for 1 additional hour.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.