Favorite Alfredo

This is probably not the most "healthful" recipe on the planet. But for those that love a good carb-filled, creamy cheese fest for the mouth - this is a family favorite that we picked up during our stint in Wymount (BYU family housing) back in the day.

I also love it because it's a crockpot recipe, which means that I can literally toss in the chicken straight from the freezer (on those days when I have zero forethought as to what I'm going to make that day), plus it doesn't heat up the house. Add the fact that it is a crowd pleaser and it's a triple threat. Enjoy!

Crockpot Chicken Alfredo

Makes about 4-6 servings

1 lb. boneless, skinless chicken breasts (thawed or frozen)
4 Tablespoons of butter or margarine
1 package of Good Seasons Italian dressing mix
1 can cream of chicken soup (plus 1/2 can of water)
8oz cream cheese, softened
your choice of pasta (we love fettuccini)

In about a four-quart crockpot, add the chicken, butter or margarine and Italian dressing mix. Cover and cook on low for 3-4 hours. Remove cooked chicken to cutting board to cool a few minutes. In the meantime, add soup, 1/2 can of water and softened cream cheese to the melted, seasoned butter. Use a whisk to combine and smooth out. Chop chicken and add to mixture. Cover and cook on high for 1 more hour. Serve over cooked pasta. Yum!