I’ve decided this is one of the easiest, yet tastiest meals ever.
I prepare it in the slow cooker so when I come home all I have to do is boil some pasta.
It’s also on the healthier side. So there’s that, too.
Creamy, cheesy, filling.
*Please note, this can be made with mushrooms as well, but I despise them, so feel free to have at it.
Here’s how to make it!
8 oz sour cream
can of cream of something soup
1 tsp garlic powder
1 tsp black pepper
2 chicken breasts
1 package frozen peas
1 cup cheddar cheese
In a slow cooker, combine all the ingredients except for the peas, cheddar cheese and spaghetti. Cook on low for 5-7 hours or on high for 3-5 hours.
30 minutes prior to serving, shred the chicken with a fork. Add the peas and cheese and stir to combine. Boil the pasta, then add it to the mixture. Serve.