2 cups dry elbow macaroni
1 pound skinless, boneless chicken breast
Cooking spray
1 ½ cups whole milk
1 12-ounce can evaporated milk
3 eggs, beaten
¼ cup (4 tablespoons) butter, melted
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon dry mustard
3 cups Italian blend cheese
½ cup grated parmesan cheese
Boil macaroni for about 8 minutes, or until completely cooked; drain.
Cut chicken into 1-inch, bite-sized cubes.
Boil chicken for about 10 minutes, or until cooked entirely.
Grease the inside of a slow cooker with cooking spray.
Combine milk, evaporated milk, eggs, melted butter, garlic powder, salt, pepper, and dry mustard in slow cooker, and mix well.
Add cooked macaroni, cooked chicken, and Italian blend cheese; stir well.
Top with parmesan cheese.
Cover slow cooker, and heat on low for 2 to 3 hours.