We love spaghetti but sometimes you just want something a little different. A new twist on an old dinner favorite! That’s exactly what this recipe offers. It’s everything you love about spaghetti in a creamy cheesy sauce. My kids loved this dinner, even with the mushrooms and tomatoes, and they wanted to know why Velveeta isn’t a dietary staple in our house.
Ingredients:
1 lb spaghetti noodles, cooked
1 lb Velveeta cheese, cubed
2 cups cooked & chopped chicken
1 can cream of chicken soup
1 can cream of mushroom soup
1 can petite diced tomatoes
1 can sliced mushrooms
1/2 cup water
1/2 cup diced onion
Directions:
1. Combine all ingredients in crockpot; mix well.
2. Cook on Low for 2-3 hours.
I was worried that the spaghetti would be dry after cooking in the crockpot for several hours but it was perfect. It was creamy and full of flavor. The kids have requested that this dinner be on our regular meal rotation, which is high praise from them.
- 1 lb spaghetti noodles, cooked
- 1 lb Velveeta cheese, cubed
- 2 cups cooked & chopped chicken
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 can petite diced tomatoes
- 1 can sliced mushrooms
- 1/2 cup water
- 1/2 cup diced onion
- Combine all ingredients in crockpot; mix well.
- Cook on Low for 2-3 hours.
