Thursday, March 12, 2009

Crockpot Chicken Spaghetti

1 pkg. spaghetti; cooked
1 lb. Mexican style Velveeta Cheese; cubed
2 c. boneless skinless chicken breast; cooked & diced into small cubes
1 (10 oz) can cream of mushroom soup
1 (10 oz) can cream of chicken soup
1 (10 oz) can diced tomatoes & green chilies
1 (4 oz) can mushroom stems & pieces, drained
1 soup can of milk
1 small onion, diced
1 small bell pepper; diced (or if using frozen chopped bell pepper measure out 1/2 c.)
salt & pepper to taste

Grease crockpot insert with non-stick cooking spray. Place all ingredients into crockpot. Stir to mix well. Cook on LOW for 2-3 hours. Stir just before serving.

Click HERE for printable recipe

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