Save time by using your slow cooker!

I know with a busy life getting dinner on the table can take some real time managment skills.  It can also be a challenge to cook something that everybody likes.  I tend to serve chicken frequently because my family likes it, it's healthy and it's affordable. When it comes to feeding my kids I might as well be feeding an army. 

I'm always on the look out  for a new chicken recipe to keep it interesting but I don't want anything that is too time consuming either.  I really want to share this recipe that I got from Mr. Food.  They have a catagory for dishes that you cook in your slow cooker which is a great time saver!  This recipe is delicious, easy and once it's in the crockpot you are free to go about your day. No fuss, no muss.  Thank you Mr. Food.com!

Ingredients

• 1 (10-ounce) package frozen chopped spinach, thawed
• 2 cups chopped cooked rotisserie chicken
• 1 (10-3/4-ounce) can cream of chicken and mushroom soup, undiluted
• 1 (10-3/4-ounce) can cream of celery soup, undiluted
• 1 (8-ounce) container sour cream
• 1 cup milk
• 1 (8-ounce) package sliced fresh mushrooms, chopped
• ¹/2 teaspoon pepper
• ¹/2 teaspoon salt
• 2 (8-ounce) packages shredded Italian three-cheese blend
• 16 ounces bow-tie (farfalle) pasta, uncooked
• 1 cup freshly shredded Parmesan cheese
• ¹/2 cup toasted walnuts, chopped

Instructions

1. Drain spinach well, pressing between paper towels to remove excess moisture. Stir together spinach, chicken, and next 7 ingredients in a large bowl; stir in 1 package of cheese blend.
2. Arragne 1/2 of the uncooked noodles in a lightly greased 5-quart slow cooker. Spread 1/4 of the chicken mixture over noodles, and sprinkle with 2/3 cup cheese blend; repeat layers. Top with remaining noodles, chicken mixture, and cheese blend. Sprinkle top with Parmesan cheese and walnuts.
3. Cover and cook on LOW setting 3-1/2 to 4 hours or until noodles are done. Let stand 10 minutes before serving.