Ingredients:
16 oz. dry spaghetti, cooked - (I used dry and it worked great!)
1 lb. Velveeta Light cheese
12.5 oz. can chicken breast, drained and flaked - ( I used 2-3 frozen chicken breasts)
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)
4 oz. can mushroom stems and pieces, drained -(I didn't add)
1/2 cup water
1 small onion, diced
1 medium green pepper, diced
salt & pepper, to taste
Directions: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.
This was very good. If you use dry spaghetti, 2-3 hours may not be long enough, so make sure your spaghetti is done!
Very yummy when you use the queso blanco. It almost tastes like a tetrazzini. And the mushrooms really made it. ;)
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