Tuesday, June 6, 2017
Easy Chicken Spaghetti
Easy Chicken Spaghetti - on the stove top or CrockPot! 16 oz spaghetti cooked and drained 1 lb Velveeta cubed 2 cups cooked chicken diced 1 can cream of mushroom soup 10 oz 1 can cream of chicken soup 10 oz 1 can of either petite diced tomatoes or rotel 1/2 cup milk For the stove top: In a large pot add velveeta and milk. Melt over medium heat. Once Velveeta is almost melted, add both cans of soup and the can of tomatoes (drained). Stir until all ingredients are mixed well. Add spaghetti and chicken. Serve!! For the CrockPot: Mix all ingredients and place into greased slow cooker. Stir every 30 minutes or so. Cook on low 2 hours or until all the velveeta is melted.