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Thursday, November 3, 2016

Crockpot Cheesy Chicken Spaghetti




16 oz. dry spaghetti, cooked
1 lb. Velveeta Light (2%)Cheese
2 cups cooked, chopped chicken (I use white meat only)
1 can 98% FF cream of mushroom soup
1 can 98% FF cream of chicken soup
1 can of petite diced tomotoes
1 4oz. can of mild green chilies
4 oz can mushroom stems & pieces, drained
1/2 cup water
1 small onion, diced--or less, to taste
salt & pepper to taste

How to make it:

Spray slow cooker with non-stick cooking spray. Combine all ingredients in slowcooker and stir to mix well. Cook on LOW for 2-3 hours. Stir before serving.

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