Cheesy Chicken Spaghetti
Serves - 12 (1 cup each)
Ingredients:
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 small onion, diced
1 medium green pepper, diced
salt & pepper, to taste
Directions:
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!
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!
8 comments:
THis looks SO good. I can't wait to try this. I wonder how it would be with left over turkey?
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
This looks really good! Thanks for sharing it!
Laura this looks SO good, YUM!
I'm probably the only person who doesn't have a slow cooker!! LOL
Make this for me tomorrow.....
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......nuuuuunuk!!!!!!!!!
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That sounds wonderful. Thanks so much for sharing. I know my family would love it.
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