Crock Pot Mac-n-Cheese with Chicken and Veggies

Ingredients
1 Can Cream of Mushroom Soup (low fat preferred)
1 Can Cheese Soup
1 Can Cream of Onion (low fat preferred, can be replaced with cream of celery or chicken)
1 Pound of Chicken Breasts
8oz Sour Cream (low fat preferred)
1 Pound any Pasta Shape
1 Package Frozen Veggies (Cauliflower mixes in well without a strong flavor)

Nutritional Info
Servings 8
Fat 14.6g
Carbohydrates 28.2g
Calories 332
Protein 21.8g

Instructions
In crock pot mix the soups together, place chicken in soup mixture, making sure they are well covered. Cook in crock for 6-8 hours on low setting; chicken will fall apart when done. Once chicken is done cooking, mix sour cream into the sauce. Let thicken with heat off. Cook pasta according to package directions, add frozen veggies into the pasta water and cook at same time. Drain. Remove chicken from soup mixture and shred. Mix chicken, pasta, and veggies back into the soup.

Comments
I've only made this recipe twice, but we loved it. When I say we, I mean all of us. It's a meal the entire family will eat. The first time I made this I followed the instructions to a "t" and it was great. The second time, I tried cutting out a step by cooking the pasta in the soup/chicken mixture. Take my advice - DON'T DO THIS. The pasta got all icky and mushy. Don't skip the steps is all I have to say.

Rating
Rating Scale 1 (worst) - 5 (best)
I'll give this recipe a 5 even though I've only made it twice. Maybe I need to add it back into my recipe rotation.