Crockpot Cheesy Chicken Spaghetti
by amandamclendon
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INGREDIENTS
- 16 ounces dry spaghetti, cooked
- 1 pound velveeta cheese, light
- 12.5 ounces can chicken breast ; drained and flaked
- 1 can Campbells Cream of Mushroom
- 1 can Cream of Chicken Soup
- 1 can Rotel
- 4 ounces mushroom stems & pieces ; drained
- 1/2 cup Water
- 1 small onion, diced
- 1 medium green pepper, diced
- Salt and pepper to taste
INSTRUCTIONS
Spray slow cooker with non-stick cooking spray, combine all ingredients in slow cooker and stir well. Cook on low for 2-3 hours. Stir again just before serving.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (185g) | ||
| Recipe Makes: 12 Servings | ||
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| Calories: 52 | ||
| Calories from Fat: 29 (56%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.2g | 4 % | |
| Saturated Fat 0.8g | 4 % | |
| Monounsaturated Fat 0.7g | ||
| Polyunsanturated Fat 0.9g | ||
| Cholesterol 1.8mg | 1 % | |
| Sodium 446.4mg | 15 % | |
| Potassium 61.3mg | 2 % | |
| Total Carbohydrate 4.9g | 1 % | |
| Dietary Fiber 0.5g | 2 % | |
| Sugars, other 4.4g | ||
| Protein 1.4g | 2 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 52
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