4 boneless skinless chicken breasts
2 cans cream of mushroom soup (or other cream soup)
3 oz. cream cheese
Italian herb seasoning (to taste)
salt and pepper
pasta of choice
In Crock-Pot, combine soup, cream cheese salt/pepper and herb seasoning (I used about 1 T). Add Chicken breasts. Cook on med/low for 4 hrs or until cooked through. (I then sliced my chicken breast because I have little ones!) If sauce becomes to thick add milk as needed.
Cook pasta according to pkg directions. I used whole wheat rotini pasta. When cooked stir into crock pot and keep warm until ready to serve.