Crockpot Cheesy Chicken Spaghetti
Source: Half My Size
Ingredients
1 pound Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product
12 1/2 oz canned chicken, drained & flaked
10 3/4 oz Campbell's 98% Fat-Free Cream Of Chicken Soup, undiluted
10 3/4 oz Campbell's 98% Fat-Free Cream Of Mushroom Soup, undiluted
10 oz canned tomatoes with green chilies, Rotel
4 oz canned mushrooms, stems and pieces, drained
1/2 cup water
1 small onion, diced
1 medium green pepper, diced
1/2 tsp table salt
1/2 tsp black pepper
14 1/2 oz cooked whole-wheat spaghetti
Instructions
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.
Serves 12 (1 cup each); 5 pointsplus+
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3 comments:
You cannot go wrong if you make this recipe. First it makes a lot of servings, so you either have lunch all week or you can feed your entire family with one dish. There is a lot of flavor and you can make it spicy based on the type of Rotel you add to this.
Love this recipe! It is one of our favorites! We use a can of diced tomatoes instead of rotel to make it less spicy for our kids! That I you for sharing!
We love this recipe! We use a can of diced tomatoes instead of rotel to make it less spicy for the kids! This is a new favorite! Thank you for sharing!
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