Bacon Mushroom Crockpot Chicken n’ Pasta

August 11, 2016 Catelli Gluten Free


4 chicken breasts
6 slices of bacon, cooked and diced
1 pkg. (1 oz) ranch dressing (gluten free variety)
1 cup (250 mL) sour cream
1can (10.75 oz) condensed cream of mushroom soup (gluten free variety)
1 tsp (5 mL) garlic powder
1/2 tsp (3 mL)pepper
parsley to garnish (optional)

Grease inside of crockpot and place chicken breasts on bottom of crockpot.
Whisk together bacon, ranch dressing, sour cream, condensed cream of mushroom soup, garlic powder and pepper. Spoon over top of chicken.
Cook on low for 8-9 hours or on high for 5-6 hours.
Cook linguine according to package directions.
Shred chicken and mix into sauce within crockpot. Add a bit of milk to thin sauce as needed.
Ladle chicken and sauce mixture over drained pasta in a serving bowl. Garnish with parsley and serve.

Karlynn Johnston is the author of the award-winning website The Kitchen Magpie, a diverse food and lifestyle blog which covers all aspects of family life, from delicious home-cooked meals for families, to travel and (mis) adventures with kids. She’s currently working on her first cookbook, to be published by Random House in the Fall of 2016.

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About the Author

Catelli Gluten Free

Welcome back to the taste of pasta you love! Catelli’s unique 4 natural grain blend is made with the finest quality white and brown rice, corn and quinoa blended for a delicious taste and smooth texture that will surprise and delight your entire family. Catelli® Gluten Free pasta is produced in a dedicated gluten free facility.

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