Saturday, March 29, 2008

crock pot chicken spaghetti

[Sorry, I forgot to take a picture. But decided to post it anyway.] The recipe, as written, is a diet recipe (6 WW pts for a 1 packed cup serving). Of course you can substitute the full fat versions of everything if you'd like. But it's good this way. Although I don't use the canned chicken (not a huge fan), I just use a couple of breasts of chopped up cooked chicken. The crockpot really just heats everything. But I know at our house sometimes those last couple of hours before dinner is a crazy time of the day, so it's nice to have it done and heating in the crockpot before I pick up from school!

16 oz. spaghetti, cooked
1 lb. Velveeta Light
12.5 oz. can chicken breast, drained & flaked
1 can FF cream of mushroom soup
1 can FF cream of chicken soup
1 can Rotel
4 oz. can mushroom stems & pieces, drained
1/2 c. water
1 small onion, diced
1 green pepper, diced
salt & papper, to taste

Spray crockpot with non-stick cooking spray. Combine all ingredients and stir to mix well. Cook on LOW for 2-3 hours. Stir just before serving.