INGREDIENTS

1.5 lbs. boneless skinless chicken breasts
2 (10.5-oz) cans cream of chicken soup (don't add water)
½ cup chicken broth
¼ tsp. pepper
½ tsp. dried leaf tarragon (can substitute oregano or thyme here)
1.5 cups sliced mushrooms
1 small sweet yellow onion, diced

Cook for 6 hours on low

Add at the end:
1 cup sour cream
2 cups shredded cheddar cheese, divided
1 lb. penne pasta (cooked according to package directions on the stove-top)

Stir all together and serve.