This past week I had 11 people for lunch (including our family). I had no idea what I was going to fix. So I asked my readers for suggestions and had some fantastic options. I picked this recipe and modified it (I never follow a recipe exactly) to fit what I had. It’s not the healthiest, but it was a hit and was really easy to make.
Crock-pot Chicken Spaghetti
Ingredients
***I made a double recipe in my crockpot, so everything below was times 2 except the pasta***
16 oz dry spaghetti, cooked (I used 16 oz bag of elbow macaroni)
1 lb. velveeta light cheese
12.5 oz can chicken breast, drained and flaked (I don’t use canned meat, so used some left over baked chicken)
10 3/4 oz can 98% fat free cream of mushroom soup, undiluted (I don’t buy cream soups anymore…I found a recipe that I make whenever I need it…I share that next week)
10 3/4 oz can 98% fat free cream of chicken soup, undiluted
10 oz can diced tomatoes and green chilies (Ro-Tel)
4 oz can mushroom stems and pieces, drained (I didn’t add these)
1/2 c water
1 small onion, diced
1 medium green pepper, diced (I used red, orange, yellow and green)
salt & pepper, to taste
1 lb. velveeta light cheese
12.5 oz can chicken breast, drained and flaked (I don’t use canned meat, so used some left over baked chicken)
10 3/4 oz can 98% fat free cream of mushroom soup, undiluted (I don’t buy cream soups anymore…I found a recipe that I make whenever I need it…I share that next week)
10 3/4 oz can 98% fat free cream of chicken soup, undiluted
10 oz can diced tomatoes and green chilies (Ro-Tel)
4 oz can mushroom stems and pieces, drained (I didn’t add these)
1/2 c water
1 small onion, diced
1 medium green pepper, diced (I used red, orange, yellow and green)
salt & pepper, to taste
Directions:
Spray slow cooker with non-stick cooking spray
Combine all ingredients in slow cooker and stir well
Cook on LOW for 2-3 hours. Stir again just before serving. I served it with salad, french bread, celery and carrots. It would be good with tortillas or corn chips.
Combine all ingredients in slow cooker and stir well
Cook on LOW for 2-3 hours. Stir again just before serving. I served it with salad, french bread, celery and carrots. It would be good with tortillas or corn chips.
**I actually cooked it on high for about 2 hours and then turned it down because I wanted to make sure it was heated through. I would also suggest when you’re cooking the pasta cooking it al dente because it continues to cook in the crock pot and it can get mushy**
Erin, this really sounds good. I think I will try and make it. I’m going to try and put all the ingredients together except the macaroni, and cook them till almost done and then add the macaroni in hopes that it doesn’t get mushy. I’m going to use the macaroni because I don’t have very good luck cooking spaghetti.
Hope you’re all doing well.
With all our love,
Grandma