Ingredients
1 lb chicken boneless and skinless cut into 1/2 in. pieces.
2 pkgs. swanson chicken broth (16 oz)
1 family size can cream of chicken 26 oz
sliced carrots 1 1/2 cups
1/2 cup sliced fresh celery
1 cup rotini
1 cup onion chopped
1/2 tsp each oregano, basil, seasoned salt, and minced garlic
1/2 tsp. pepper to taste
1 pkg. frozen mixed vegetables carrots, peas and green beans
1/2 stick butter
Preparation
in large skillet, melt butter. cook chicken, onion, seasonings and pepper until no longer pink. drain and place in 5 qt. slow cooker meanwhile put cooker on low and blend chicken stock and cream of chicken. add carrots, celery and mix. add chicken. salt to taste. cook for 4 hours on low. serve w/butter and crescent rolls. cook rotini and add to soup at the end.
