Adapted from a Pinterest quick oven meal.
2# boneless, skinless chicken thighs (you can substitute chicken breasts or tenderloins) The original recipe called for a deli rotisserie chicken, with the meat removed. That was just an annoying amount of work, as far as I’m concerned. Crock pot recipes should be dump and go, IMO, but use whatever works for you.
1# pkg penne, ziti or other small pasta (I used gemelli, since that’s what was in the pantry), cooked for one minute less than package directions state (usually 6-7 min)
2 cans cream of chicken soup, undiluted
1/2 c sour cream
1 package dry stuffing mix (Stove Top style), Turkey, chicken or cornbread flavor
Swiss cheese slices
I put the chicken thighs in the crock pot on high for 2 hours, until they were cooked through. I added about 1/2 cup of water to avoid sticking. If you decide to use a rotisserie chicken from the deli, skip this step. Turn the crock pot to low and shred/chop the chicken before returning it to the crock pot that you’ve sprayed lightly with cooking spray.
Chicken, cooked, out of the crock pot
Chicken, after shredding/ chopping:
Add the two cans of cream of chicken soup and sour cream. Blend into chicken.
Sour cream & cream soup
Fold in dry stuffing mix and cooked noodles. Make sure it’s blended thoroughly.
Layer Swiss cheese on top of blended chicken/pasta/stuffing mixture. Cook 2-3 hours on low, stirring after one hour. Add an additional layer of Swiss cheese to the top after stirring, since the original layer would have mixed in.
Mixing stuffing and pasta into chicken mixture
Last step before walking away for a couple hours. Yum!
As soon as the next layer of cheese on top is bubbly and melted (about an hour-90 mins), turn the crock pot off and serve those noms up with some buttered bread or mini buttermilk biscuits.
Happy stress-free eating, all! Freeze leftovers for up to three weeks in a Tupperware style container, heat for 2 1/2 -3 min, stirring once. If it seems dry, add a Tbsp or so of milk prior to heating.