Ingredients :

  • 3 cups chicken shredded
  • 10.5 oz. condensed chicken soup
  • 6 cups chicken stock low sodium
  • 1 cup milk whole
  • 8 oz. cream cheese
  • 1/2 cup carrots diced
  • 1/2 cup celery diced
  • 1 small onion
  • 10 slices bacon cooked and diced
  • 2 Tablespoons Ranch seasoning mix
  • 3 cloves garlic
  • 1/2 teaspoon garlic powder
  • 2 cups cheddar cheese shredded
  • 8 oz. angel hair pasta

Instructions :

  • Preheat oven to 350
  • Cook bacon and let cool. Chop into bite-sized pieces and set aside.
  • Place chicken breasts on sprayed cookie sheet, season with salt and pepper and bake for 20 minutes. Remove from oven and shred the chicken using two forks.
  • In large stock pot, over medium heat, add 1 tablespoon oil or butter and saute the chopped onion, celery, and carrots. Saute for about 5 minutes or until vegetables are tender.
  • In medium-sized mixing bowl combine condensed chicken soup and 1 cup of milk. Whisk until smooth. Add the soup mixture to the pot and stir. Add in chicken broth and stir to combine.
  • Add ranch seasoning, garlic, and garlic powder.
  • Add in cream cheese and continue to stir as cream cheese melts. Bring to boil, stirring occasionally until cream cheese is incorporated into the soup.
  • Add chicken and bacon, and reduce heat to medium-low. Let simmer for 20 minutes.
  • Add pasta (break in half or quarters) and cheddar cheese and cook on low until noodles are tender and cheese is melted, approximately 5-7 minutes.

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