Slow Cooker Creamy Chicken & Pasta

I'll start by saying...this recipe is far from "fat-free".  That being said, the flavor in this crock pot dish is fantastic.  I stole this recipe from http://crockpotgirls.com/ but I can't find it on their site right now.  When I snagged it, it was still a new, nameless recipe.  I've since dubbed it, "Creamy Chicken & Pasta."

4 boneless skinless chicken breasts (I use two...because I'm cheap)
1-10 oz. tub of Philly Tomato Basil cream cheese
1 can cream of chicken soup
1 cup velveeta shreds (I use shredded mozza)
1/2 onion, cut into thin rings
2 cloves garlic, chopped or minced
1 cup carrot chips

Mix all ingredients in the crock pot.  Add the chicken.  Cook on high for 4-6 hours.  I personally find that this is too long on high.  I would cook it on high for 3 hours or low for 4-5 hours.  Before serving, remove the chicken and shred.  Add shredded chicken back into sauce.  Serve over angel hair pasta.

I'm not able to get the Tomato Basil cream cheese in our store so I just use the Herb & Garlic.  I've never heard of Velveeta shreds and I'm not sure if they are available in Canada.  I think that the original recipe was intended to serve one whole chicken breast with each pasta serving and sauce.  I shred the chicken and throw it back in so I can get away with adding less chicken.  Last night when I made this I threw a bunch of sliced mushrooms in at the beginning.  It was definitely a hit all around.

A Twist on Spaghetti & Meat Sauce

I get tired of the usually spaghetti & meat sauce so this is always a good change. This is among one of my easiest recipes. Last time I made this recipe, I ended up with way too much for one casserole dish so I split it into two and froze the second casserole. Will just need to go into the oven until cooked through next time I don't feel like cooking :)

Spaghetti Bake

1 pkg. spaghetti, cooked & drained
2 tbsp. butter
1c. parmesan
1 (24 oz) cottage cheese
1 lb. ground beef
1 (28 oz) jar pasta sauce
1 pkg. mozzarella cheese

Combine hot, cooked spaghetti with butter & stir until butter melts and coats spaghetti. Add 1/2 cup parmesan and stir to coat.
Arrange spaghetti in an even layer in pan. Spread cottage cheese over spaghetti and sprinkle with 1/4 cup parmesan.
Brown gound beef & drain. Add pasta sauce & heat until bubbly. Spoon over cottage cheese layer. Top with mozza cheese & remaining parmesan.
Cover with foil & bake for 30 minutes. Remove foil and bake 15 minutes. Let stand for 10 minutes before serving.