- 1 10 oz can cream of chicken soup
- 1 10 oz can cream of mushroom soup
- 1 10 oz can diced tomatoes with chilies
- 4 chicken, skinless and boneless
- 1 16 oz pkg spaghetti, cooked and drained
- 1 8 oz pkg Velveeta
ingredients
directions
1. Put chicken soup, mushroom soup, tomatoes with green chile peppers, and chicken in slow cooker over low heat. Cook until chicken is tender (about 8 hours). |
2. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes until al dente; drain and set aside. |
3. Cut cheese into cubes and stir into soup and chicken mixture until cheese has melted. |
4. Stir spaghetti into cheese mixture and heat through. Continue cooking at low heat for about 40 minutes. |
Categories
Chicken, Crock Pot, Entrees
