The beauty of this dish is that it can either be made and thrown in the oven to finish off OR popped into the slow cooker – it’s up to you and your lifestyle. There is some futzy prep involved with this, yet the end result is homey and comfort-laden.
Roughly 2.5 lbs chicken breasts
3 c. milk
4 garlic cloves, sliced
1 4 oz. package baby bells mushrooms, sliced
1 tbsp. Italian seasoning (I use Penzey’s)
1 tsp. garlic salt (I use Penzey’s)
2 – 8 oz. bricks cream cheese
2 c. shredded mozzarella cheese
1.5 c. shredded Parmesan cheese
1 can artichoke hearts, drained and chopped
1 lb. Rigatoni, cooked
In a 4-5 qt pan, poach the chicken breasts in the milk along with the garlic cloves, mushrooms, Italian seasoning and garlic salt for roughly 5-7 minutes – remove and shred, then place into a bowl. Using a slotted spoon, remove garlic cloves and mushrooms – adding to bowl with chicken along with the cut up artichokes. Turn heat up to medium high and add cream cheese, whisking the mixture until it is almost broken up. Add 1 c. mozzarella and 3/4 c. Parmesan, whisking to combine well. Fold in chicken-mushroom mixture and then gently fold in cooked Rigatoni.
IF BAKING IN OVEN: Top with remaining cheese and place in a 350 degree oven for 25 minutes.
IF SLOW COOKER: Place mixture into slow cooker, and top with remaining cheese. Cook on high for 1 to 1.5 hours.