The best soppapilla EVER! I love Ted’s Escondido! Probably not a good idea to eat this since I’m currently experiencing potential gallbladder issues. Not sure what’s wrong there. I went for an ultrasound this afternoon, which showed no stones or abnormalities. I should have more tests tomorrow. I’ll be glad when this pain and general yuckiness go away! If its my gallbladder, just take it out please!! Why do we have gallbladders anyway?
This is a family favorite. I haven’t made it in a while because I’ve been attempting/trying new recipes that I find on Pinterest. I’ve made this particular dish for years and its super easy (which is a main priority for me to cook!).
1 lb. Chicken Tenders
1 bottle Italian Dressing
1 can cream of chicken soup
1 can chicken broth
1 8oz. package cream cheese
Place chicken tenders in the bottom of a crock pot, pour entire bottle of Italian salad dressing over the top. I usually do this the night before I plan to serve it to allow the chicken to marinate in the dressing.
Cook on low heat for 6 hours; or on high for 4 hours.
Cook the pasta according to package directions.
In sauce pan, combine soup, broth and cream cheese, stirring until cheese is melted. Take some salad dressing from the slow cooker and add to the sauce. Continue to stir until creamy.
Pour sauce into pot with the drained pasta and stir until the noodles are coated. Add in the chicken from the slow cooker. Stir and serve!
Until next time…