Dump 1 cup of Italian dressing, package of Italian dressing mix, 8oz package of cream cheese and 10.5oz can of cream of chicken soup in Crock-pot.
Cook on Low 4.5 hours, stirring occasionally.
At the 4.5 hour mark, remove the chicken and shred. Then add the chicken back in, along with the 16oz bag of frozen vegetables Cook on Low for 30 more minutes.
Meanwhile, cook 2 cups of pasta on the stove-top according to the box instructions.
At the 5 hour mark, mix the pasta into the Crock-pot with the chicken mixture and serve immediately.