Cheesy Artichoke Chicken and Pasta


1 lb boneless, skinless chicken breasts, cubed
4 oz roasted peppers, chopped
15 oz artichoke hearts, quartered
8 oz American cheese (I use Velveeta)
2 t worcestershire sauce
1 can cream of mushroom soup
2 cups shredded cheddar cheese
4 cups hot cooked pasta
salt and pepper to taste

Combine chicken, peppers, artichokes, American/velveeta cheese, Worcestershire suace, and soup in the crockpot.  Cover and cook on low for 6-8 hours.  About 15 minutes before serving, add shredded Cheddar and hot pasta.  Add s/p as needed.


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