Friday, February 24, 2012

Crockpot Cheesy Chicken Spaghetti

Quite possibly the worst picture I've ever taken, but it was all gone before I could take another one. This was actually a meal that everyone liked! I think a celebration is in order!! Taylor doesn't like cheese (except for queso) but this one even passed the cheese test.

16 oz. dry spaghetti, cooked
1 lb. Velveeta Light (2%) Cheese (cut in cubes)
12 oz of shredded, cooked chicken breast (or 1 can of chicken)
1 can 98% Campbell's fat free cream of mushroom soup
1 can 98% Campbell's fat free cream of chicken soup
10 oz. can Rotel diced tomatoes & green chilies
1/2 cup water
salt & pepper to taste

To shred chicken:
Place chicken in pot, add just enough water to cover the chicken.
Bring to a boil and cover. Reduce heat to low, making sure that it still maintains a boil and cook until done, about 25 minutes.
Remove chicken from pot, let cool and shred.

Cook spaghetti according to package 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 again just before serving.

8 servings - 276 calories (Recipe calculator)
8.5g fat
1.4g fiber

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