CROCKPOT CHEESY CHICKEN SPAGHETTI

 

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Ingredients

  • 16 oz. dry spaghetti, cooked (I did mine al dente, it was perfect)
  • 1 lb. Velveeta Light cheese
  • 12.5 oz. can chicken breast, drained and flaked
  • 10 3/4 oz. can 98% fat free cream of mushroom soup, undiluted
  • 10 3/4 oz. can 98% fat free cream of chicken soup, undiluted
  • 10 oz. can diced tomatoes and green chilies (Rotel)

Directions

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

Notes

Categories: Crock-pot  Main Dish  Poultry 
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