CrockPot Cheesy Chicken Spaghetti

3 pound package boneless, skinless chicken breasts

1 can 98% Fat Free cream of mushroom soup

1 can 98% Fat Free cream of chicken soup

16 oz. dry spaghetti, broken into pieces

1 lb. Velveeta Cheese, diced

1 can of petite diced tomatoes

1 4oz. can of green chilies

4 oz can mushroom stems & pieces, drained

½ cup water

1 small to medium onion, diced

salt & pepper to taste

1. Spray the slow cooker with vegetable spray. Place chicken breasts into bottom of the slow cooker, in an even layer. Empty contents of both cans of soup on top of chicken. Close lid and cook on low for 5 hours.

2. Remove lid and use 2 forks to shred chicken. Add remaining ingredients. Give it all a stir and close the lid. Continue to cook for 2-3 hours until pasta is tender, and Velveeta is melted. Give it a stir, serve, and enjoy.

It really is that simple, folks!

Wouldn’t you think everyone would be stuffed after that meal? Not my bunch of hungry growing tweens and teens, so Saturday family movie night wouldn’t be complete without Nachos. I usually buy the Velveeta 2 lb. loaf. It’s definitely the best value at my Walmart, and gives me plenty to use for both dinner and snack time. This past weekend, I used 1 pound of Velveeta in my Cheesy Chicken Spaghetti and the remainder for our movie night nachos. It was a cheesy weekend!

Pure liquid gold….

Velveeta Nachos

Movie night nachos couldn’t be any simpler… Dice it. Nuke it. Serve it.!