Wednesday, December 7, 2011

Crockpot Cheesy Chicken Spaghetti

16 oz. dry spaghetti, cooked
1 lb. Velveeta Light (2%)Cheese
12.5 oz can chicken breast, drained & flaked
1 can 98% FF cream of mushroom soup
1 can 98% FF cream of chicken soup
10 oz. can diced tomatoes & green chilies (Rotel)
4 oz can mushroom stems & pieces, drained
1/2 cup water
1 small onion, diced
1 med. 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 served with salad and sister schubert wheat rolls (can you tell that I love these??)
**I also used Reynolds Slow Cooker Liners ( for the first time. YOU SHOULD GET THESE! They made clean up a breeze:) Pin It

No comments:

Post a Comment