Crockpot Cheesy Chicken Spaghetti Recipe
This dish was tasty and easy to put together, once made and put in crock. I was able to other things like make a nice dessert to go with my meal!
Servings: 12 1 cup ea.
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Ingredients
- 16 oz. dry spaghetti, cooked
- 1 lb. Velveeta Light (2%)Cheese
- 2 cups cooked, chopped chicken (I use white meat only)
- 1 can 98% FF cream of mushroom soup
- 1 can 98% FF cream of chicken soup
- 1 can of petite diced tomotoes
- 1 4oz. can of mild green chilies
- 4 oz can mushroom stems & pieces, drained
- 1/2 cup water
- 1 small onion, diced--or less, to taste
- 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 before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 12 servings | |
| Calories 348 | |
| Calories from Fat 116 | 33% |
| Total Fat 12.94g | 16% |
| Saturated Fat 6.71g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 589mg | 25% |
| Potassium 285mg | 8% |
| Total Carbs 33.84g | 9% |
| Dietary Fiber 1.4g | 5% |
| Sugars 4.53g | 3% |
| Protein 16.25g | 26% |
