This is one of my very favorite dinners! I found this recipe at Half My Size. I had never eaten Chicken Spaghetti until we moved to Texas. It is one of the many things I have fallen in love with since moving to the South.
|First, I mix together the soups, rotel, and canned chicken. My recipe calls for canned chicken, but feel free to use fresh cooked chicken breasts if that is what you prefer.|
|Don't forget to cook your pasta. We did not use spaghetti, because this was all I had.|
|Jon is very talented with a knife, however I am not. This is why Jon bought me this chopper from Pampered Chef. It's so easy to chop things now!|
|I chop my Velveeta in small squares so it melts better.|
|The last thing you want to add in are the cook noodles.|
|I put this in the fridge overnight, to cook to next day while I was at work.|
|This really is one of my favorite dinners!|
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Crockpot Cheesy Chicken Spaghetti
Source: Half My Size
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
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 8 (1 cup each); 7 pointsplus+