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Ingredients
- 16 oz. dry spaghetti, cooked – I USE THIN WHOLE WHEAT SPAGHETTI
- 1 lb. Velveeta Light cheese
- 12.5 oz. can chicken breast, drained and flaked – I USE A WHOLE ROTESSORY CHICKEN. SO MUCH BETTER!
- 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 OMIT
- 1/2 cup water
- 1 small onion, diced
- 1 medium green pepper, diced
- salt & pepper, to taste
Preparation
Step 1
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.
Nutrition Information:286 cal., 5.7 g. fat, 2.7 g. fiber
This is a favorite of ANYONE who tries them!!!!!!!!!!!