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
Combine all ingredients in slow cooker (except pasta)
Cook pasta and drain. Add to crock pot.
Stir well. Cover and cook on low for 2-3 hours.
This made a lot. We ate some for dinner and I froze the rest before sending it to my brother and sister-in-laws so they could try it out.
Your Cheesy spaghetti recipe looks fabulous.
ReplyDeleteIt's pretty good. Hope you enjoy it!
DeleteDo the noodles get mushy?
ReplyDeleteNope. I was home most of the time it was cooking so I occasionally checked them. also only cook them al dente before adding them in.
DeleteYummy
ReplyDeleteI made this today... I thought it was good but a little to cheesy next time I will use 1/3 the box not 1/2 and I will us two cans of chicken, my kids were fishing around the noodles looking for more. It was so easy to make!
ReplyDeleteI like to use the chicken you get from the deli and pick it off the bone. Adds yummy flavor!
ReplyDeleteThis was very easy to make I may not use tomatoes with chilli a little spicy I also used fat free soups ans 2%Velveeta cheese and wheat pasta to make it healthier this was really good and hubby loves it thank u for sharing
ReplyDeleteI just boil and shred some chicken breast instead :) no more fishing for chicken ;)
ReplyDeleteThat looks SO good!! Definitely going to try it out! :)
ReplyDeleteYou could even add left over chicken from another night. Always use leftovera.
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This looks soooo good!! I’m not a fan of the flavor/texture of soy milk. Did you by chance test with dairy milk, or have thoughts on subbing it? Thanks!!
ReplyDeleteRegards: Eve Hunt
I make something very similar and freeze it. The trick is to reheat it in the oven and not the microwave (which makes it weird and soggy.
ReplyDeletePaul Brown