Crockpot Cheesy
Chicken Spaghetti
Serves 12 ( one cup each)
16 oz. dry spaghetti, cooked
1 lb. Velveeta Cheese
12.5 oz can chicken breast, drained & flaked
1 can cream of mushroom soup
1 can cream of chicken soup
10 oz. can diced tomatoes & green chilies (Rotel)
1/2 cup water
1 small onion, 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.
Sooo okay. I for starters will not be using canned chicken again. You couldn't really taste the chicken so I'll use chicken breasts cut into chunks. Since J-Bird thought it was too hot. I'll use just tomatoes instead of the tomatoes with chilies. We'll see how that tastes :) Oh and maybe some more cheese.. I love cheese :)
Can you tell me about the mush factor?
ReplyDeleteI am just a wee bit concerned about putting cooked pasta in the crock pot for that long....
It wasn't mushy at all.. I was concerned as well but it was fine..
DeleteDid you cook the spaghetti before adding it? Just checking. I know it says "dry spaghetti, cooked"--just wanted to make sure.
ReplyDelete