Tuesday, October 13, 2009

Crockpot Cheesy Chicken Spaghetti

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+

For Recipe Review, click here.

3 comments:

The Newsham's said...

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.

Orris Family said...

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!

Orris Family said...

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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