Crock Pot Mac & Cheese with Chicken and Veggies

Ingredients:

1 can cream of mushroom soup (low fat preferred - fat free falls apart in this recipe)

1 can cheese soup

1 can cream of onion, or chicken or celery soup (low fat preferred)

1 lb chicken breasts

8 oz sour cream (low fat preferred)

1 lb. pasta - any shape

1 package frozen veggies (cauliflower or broccoli work well)

Directions:

In crockpot mix the soups together. Place chicken in soup mixture, making sure they are well covered. Cook in crockpot for 6-8 hours. 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 the same time. Drain. Place pasta/veggie mixture back into large pot. Add chicken and sauce on top of pasta. Mix together so pasta is covered and chicken is shredded. May add shredded cheddar cheese on top to serve, or a dollop of sour cream if desired. Makes approx. 8 servings depending on what type of pasta used.