Taste of the Sisterhood:: Crockpot Cheesy Chicken Spaghetti
I had originally gotten this recipe from my friend Megan who loves to cook, but had totally forgotten about it until I re-read a post from Mel about her 5K experience from last year, which just so happened to include this recipe. I made it last week and three out of the four kids loved it, which is success in my book. Hey, it’s better than preparing a box of mac-n-cheese. :)
Crockpot Cheesy Chicken Spaghetti
Servings: 12
WW Points/serving: 7
Ingredients
- 16 oz uncooked spaghetti (my kids chose macaroni noodles instead)
- 13 oz canned chicken (I cooked and cubed chicken breasts)
- 10 1/2 oz Campbell’s 98% Fat-Free Cream Of Mushroom Soup
- 10 1/2 oz Campbell’s 98% Fat-Free Cream Of Chicken Soup
- 10 oz canned tomatoes with green chilies, diced
- 4 oz canned mushrooms, sliced
- 1/2 cup water
- 1 medium green pepper, diced (I left these out so the kids wouldn’t whine)
- 1 cup onion(s), diced
- 3/4 tsp black pepper
- 1 pound Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product
Instructions
Spray Crockpot 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.
Taste of the Sisterhood is sponsored by Attune Foods!
Category: EAT IT, Main Course, Melissa, Taste of the Sisterhood, The Sisterhood
