Creamy Crockpot Chicken Spaghetti
INGREDIENTS:
Shredded meat from one rotisserie chicken
One big can of chicken soup with a cream base
One can of roasted garlic cream of mushroom soup
Eight ounces (one block) of cream cheese
One cubed block of Velveeta cheese (16 oz.)
ten ounces of mild Rotel tomatoes (undrained) from a can
half a cup of chicken stock
1/3 cup (about half a stick) of butter
chopped three green onions
One pound of spaghetti
Ingredients for seasoning: pepper, garlic powder, onion powder, salt, and Italian seasoning.
DIRECTIONS:
To Make the Chicken:
Make little pieces of the rotisserie chicken by shredding it. Remove off the table.
Get the Crockpot Ready:
Add the following ingredients to the crockpot: shredded chicken, chicken soup, cream cheese, Velveeta cheese cubes, Rotel tomatoes (including juice), chicken broth, green onions (chopped), and cream of mushroom soup.
Get the Crockpot Going:
Put the crock pot on high heat and let it stew for two hours. As the cheeses melt and blend with the other ingredients, stir regularly to make sure the sauce is smooth and creamy.
Prepare the Spaghetti:
Make sure to cook the spaghetti noodles on the stove according to the package directions around 20 minutes before the crockpot cooking time is up. After cooking until al dente, drain the noodles.
Mix and Add Seasoning:
Toss the cooked and drained spaghetti noodles into the crockpot with the creamy sauce, being sure to swirl to coat.
Italian seasoning, garlic powder, onion powder, garlic salt, and salt and pepper may be added to the mixture according to taste.
The creamy chicken spaghetti is best served hot, after all the ingredients have been cooked and mixed well. Have fun!
Some Hints:
To ensure equal melting of the Velveeta cheese, cut it into cubes before proceeding.
To keep the cheese from clumping to the bottom of the crockpot, stir it periodically as it cooks.
To round up the dinner, serve with garlic bread and a side salad.
really simple and really tasty!