Crockpot Italian Chicken

4 boneless, skinless chicken breasts (we used the tenderloins)
1 (8 oz.) pkg. cream cheese, softened
1 packet Zesty Italian Dressing seasoning
2 cans cream of chicken soup
Pasta of your choice (rotini really works great, but I'm sure any pasta would do!)

Put all ingredients, except pasta, in a crockpot. Cook on low for 4 hours. Add milk to reach desired consistency, or if sauce is too thick. Serve over pasta.

This recipe has only five ingredients, and it will knock your socks off! We absolutely loved it! I know the picture doesn't look too appealing, but trust me, it's DELICIOUS! I chose not to add any milk to the sauce and left it good and thick, and I believe that was a very wise decision. It was quick, easy, and it was downright great comfort food. It was truly a great filling meal that was so inexpensive. We typically have a couple cans of cream of chicken soup, cream cheese, and chicken on hand. And because of this recipe, Vann and I will make sure we have different salad dressing packets available as well! Best of all, it took less than a minute to throw everything in the crockpot, and then all we had to do was cook the pasta once it was close to being done. You can't ask for anything better than that!

Amazing Artichoke Bread

Adapted From: www.crumbblog.com

2 Tbsp. butter
2 cloves garlic, pressed (I used 2 tsp. minced garlic)
1 (14 oz.) can artichoke hearts, drained and chopped
1 cup shredded cheddar and mozzarella cheese blend
1/2 cup grated Parmesan cheese
1/4 cup sour cream
1 large shallot, finely minced (I just used a yellow onion since I couldn't find a shallot)
1 small loaf ciabatta bread
Salt and freshly ground black pepper

Preheat broiler and line baking sheet with aluminum foil. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 30 seconds. Remove from heat and stir in artichoke hearts, mozzarella, cheddar, Parmesan, sour cream, and shallot until combined. Add salt and pepper to taste. Slice the bread lengthwise. Place the bread halves on prepared baking sheet, cut side up, and spoon the artichoke mixture over the top. Broil until cheese is melted and bread is hot. Cut each side into individual pieces and serve hot.

I love artichoke dip. In fact, I love pretty much any dip. They just make me happy. I saw a pin on Pinterest and added it to my "We Are Making This" folder. I go to open the link  one lovely day and the stupid thing just opened the picture. No recipe, no nothing. Just the picture. My heart was so sad. All I wanted was to try this bread, and it all just fell apart after one little click of the mouse. Luckily for me, though, there's Google! So I went on there and ended up finding this recipe. I could have eaten the whole loaf completely by myself and not felt guilty about it until I stepped on the scale a few weeks later! If you love artichoke dip, spinach and artichoke dip, dip in general, try this recipe! It is incredible!