Being an easy slow-cooker recipe, this meal ensures that I get that last load of towels folded. Oops, er…… that is so not true! What I meant to say, was that I get to start or finish that glorious novel that awaits me. Now, that is more like it! Happy reading!
1 (16 oz. pkg.) spaghetti, prepared
2 (10 1/2 oz. ) cans Campbell’s chicken broth
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can cream of chicken soup
1 (10 oz.) can Rotel tomatoes with green chiles
1 (4 oz.) can sliced mushrooms
4-6 green onions, chopped
1 (16 oz.) pkg. Velveeta cheese, cubed
1 rotisserie chicken, meat pulled off the bone and shredded or 4 boneless, skinless chicken breasts, cooked and cubed
1/4 tsp. celery salt
1/4 tsp. ground pepper
While you are preparing your spaghetti, stir all of the remaining ingredients in a slow cooker. (For ease in cleaning and combining recipe ingredients, I like to use a slow cooker liner here.) Cover and cook on low for 2 to 3 hours, stirring in between chapters of your book, until warmed through.
Serves 8 to 10