Course: Main
Prep Time: 5 minutes (Realistically 30 Mins)
Cook Time: 7 hours
Total Time: 7 hours 5 minutes
Servings 8 servings
Author: Ashlyn, Edwards. Belle of the Kitchen
Ingredients
• 1 1/2-2 pounds boneless, skinless chicken breasts
• 2 cans (or boxes) cream of chicken soup, 10.5 oz each (don't add water)
(3 Cans for extra sauce)
• 1-2 tsp dried parsley
• 1/2 tsp seasoned salt
• 1/4 tsp poultry seasoning
• 1/4 tsp garlic powder
• 1/2 stick butter, sliced
• 3 1/2 cups chicken broth
• 8 oz. egg noodles, uncooked
 Instructions
1. Place chicken breasts in the bottom of the crockpot, then top with the soups (no water added) and sprinkle with the spices. Add butter slices to the top, and pour in the chicken broth.
2. Cook over low heat for 5-6 hours, or high heat for 3-4 hours. Remove the chicken from the pot and shred into large chunks with two forks.
3. Add the shredded chicken back to the pot along with the dry egg noodles and stir. Continue cooking for 30-45 minutes, until noodles are tender. Enjoy!

Course: Main
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings 8
Author:
Ingredients
·  1 (16 ounce) package Bow Tie
·  1 teaspoon Oil, olive, salad or cooking
·  2 cloves Garlic, raw
·  2 Chicken, broilers or fryers, breast, meat only, raw
·  1 teaspoon dried red pepper flakes
·  ⅓ cup Tomatoes, sun-dried, packed in oil, drained
·  ½ cup Pesto Sauce (Knorr)
 Instructions
·  Step 1
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
·  Step 2
Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
·  Step 3
In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.