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Nov 20, 2008

Cheesy Chicken Spaghetti

To check out other slow cooking recipes, stop by Sandra's place!

Cheesy Chicken Spaghetti

Serves - 12 (1 cup each)


16 oz. dry spaghetti, cooked
1 lb. Velveeta Light cheese, sliced
12.5 oz. can chicken breast, drained and flaked
10 3/4 oz. can 98% fat free cream of mushroom soup, undiluted
10 3/4 oz. can 98% fat free cream of chicken soup, undiluted
10 oz. can diced tomatoes and green chilies (Rotel)
4 oz. can mushroom stems and pieces, drained
1/2 cup water
1 small onion, diced
1 medium green pepper, diced
salt & pepper, to taste

Spray slow cooker with non-stick cooking spray.
Combine all ingredients in slow cooker and stir to mix well.
Cook on LOW for 2-3 hours. Stir again just before serving.

*I just use enough boneless, skinless chicken breasts for the three of us, cooked and chopped.
** You can control how spicy you want this to be. I never use the whole can of Rotel, it is too spicy for me!


Jen said...

THis looks SO good. I can't wait to try this. I wonder how it would be with left over turkey?

Sherry said...

This looks superb! I make a cheesy chicken spaghetti but haven't ever done it in the crockpot. I'll have to try that next time. :D

Mari said...

This looks really good! Thanks for sharing it!

Sandra said...

Laura this looks SO good, YUM!

Alicia said...

I'm probably the only person who doesn't have a slow cooker!! LOL

Maaaaaaaaarie said...

Make this for me tomorrow.....
I love you......


Trying to Stay Calm! said...

Yum! Hey I hope you have an awesome weekend! Check out my blog to get your awards with l♥ts of l♥ve from me :) ♥ Hugs! :) Shauna

Kate said...

That sounds wonderful. Thanks so much for sharing. I know my family would love it.

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