Slow-Cooker Chicken Tetrazzini (TNT)

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Slow-Cooker Chicken Tetrazzini (TNT)

Ingredients

1/2 lb uncooked penne pasta
1 cup heavy whipping cream
1 package (20 oz) boneless skinless chicken thighs, cut into 1" inch pieces
1 bag (12 oz) frozen chopped onions, thawed
1 1/2 teaspoons Italian seasoning
2 packages (8 oz each) sliced mushrooms
1 cup shredded 6-cheese Italian cheese blend (4 oz)

Directions

Spray 5-quart slow cooker with cooking spray. In medium bowl, mix pasta and cream. Toss to coat; set aside.

In slow cooker, mix chicken, onions, Italian seasoning and 1 1/2 teaspoons salt, stacking chicken up sides of cooker.

Pour pasta mixture into center of chicken mixture, being careful to prevent pasta from touching sides of cooker.

Pile mushrooms over pasta mixture, covering all the pasta pieces.
Cover mushrooms tightly with foil.

Cover and cook on Low heat setting 6 hours or High heat setting 3 hours. Turn off heat; stir in cheese.

Gail's Notes:  This is so quick and easy to put together. And in spite of the fact that I precooked the noodles by mistake (oops!), it still turned out tasty for the most part (however, if I had not precooked the pasta, I think it would have been excellent--as the noodles were a bit too soft)!  (Even Paul liked it and he doesn't normally care for pasta in an Alfredo-like sauce!)  I will definitely make this again! 

PS: I think the next time I make this, I'm going to include fresh spinach leaves or chopped broccoli! 

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