• In a slow cooker, whisk together the cream of chicken soup, Italian dressing mix, garlic powder, onion powder, Italian seasoning, and chicken broth.
  2 (10.5-ounce) cans condensed cream of chicken soup, 0.7 ounce packet Italian salad dressing mix, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, ½ cup low-sodium chicken broth
• Add the chicken breasts and press them into the sauce, and place the cream cheese on top.
  1 ½ to 2 pounds boneless skinless chicken breasts, 16 ounces block-style cream cheese
• Cover and cook until the chicken reaches 165°F and shreds easily, about 3–4 hours on HIGH or 5–6 hours on LOW.
• While the chicken finishes, cook the pasta to al dente. Drain and set aside.
  1 pound pasta
• Remove the chicken, shred it with two forks, then return it to the slow cooker. Stir until the cream cheese is fully melted and the sauce is smooth.
• Stir in the steamed, drained broccoli and the cooked pasta.
  12 ounces frozen broccoli florets
• Sprinkle Parmesan and mozzarella over the top. Cover for 10–15 minutes, or until the cheese melts. Serve warm.
  ½ cup shredded Parmesan cheese, 1 cup shredded mozzarella cheese

How to Store Leftovers

• Store leftovers in the fridge for up to 4 days.