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
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
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.