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  • Jenny Ward

    Crockpot Cheesy Chicken Spaghetti Serves 12 ( one cup each) 16 oz. dry spaghetti, cooked 1 lb. Velveeta Light (2%)Cheese 12.5 oz can chicken breast, drained & flaked 1 can 98% FF cream of mushroom soup 1 can 98% FF cream of chicken soup 10 oz. can diced tomatoes & green chilies (Rotel) 4 oz can mushroom stems & pieces, drained 1/2 cup water 1 small onion, diced 1 med. green pepper, diced salt & pepper to taste 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. I love crock pot dinners!

  • Christine Killian

    Crockpot Cheesy Chicken Spaghetti Recipe 16 oz. dry spaghetti, cooked 1 lb. Velveeta Light (2%)Cheese 12.5 oz can chicken breast, drained & flaked 1 can 98% FF cream of mushroom soup 1 can 98% FF cream of chicken soup 10 oz. can diced tomatoes & green chilies (Rotel) 4 oz can mushroom stems & pieces, drained 1/2 cup water 1 small onion, diced 1 med. green pepper, diced salt & pepper to taste

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Crock pot Cheesy Chicken Spaghetti 1 pound Velveeta Pasteurized Processed Cheese Product 12 1/2 oz canned chicken, drained & flaked 10 3/4 oz Cream Of Chicken Soup 10 3/4 oz Cream Of Mushroom Soup 10 oz canned tomatoes with green chilies 1/2 cup water 1/2 tsp table salt 1/2 tsp black pepper 14 1/2 oz cooked spaghetti 1.Combine all ingredients in slow cooker (except pasta) 2.Cook pasta and drain. Add to crock pot. 3.Stir well. Cover and cook on low for 2-3 hours.

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