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Crock Pot Cheesy Chicken Spaghetti Recipe

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This recipe for Crock Pot Cheesy Chicken Spaghetti, by , is from Momma Whitley's Munchies II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jill Whitley


1/2 Cup Diced Yellow Onion
1/2 Red Bell Pepper, Diced
1/2 Green Bell Pepper, Diced
1 Small Can Mild Diced Green Chiles
1/2 Teaspoon Cumin
1/2 Teaspoon Garlic Powder
Salt & Pepper, To Taste
2 Chicken Breasts (About 1 Pound)
1 Can Cream of Mushroom Soup
3/4 to 1 Pound Cooked Spaghetti
3 Cups Grated Cheddar Cheese
Few Splashes Chicken Stock

Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a crock pot. Stir to mix ingredients.

Cook on high for 3-4 hours or until chicken is fully cooked. Remove chicken breasts, shred and return to crock pot.

Pour in cooked spaghetti and remaining cheese. Toss to coat pasta in sauce and melt cheese, adding a few splashes of chicken stock if necessary to get sauce the consistency you want.

Cook another 20-30 minutes on low and serve.

Personal Notes:
Personal Notes:
I usually put in a little more chicken than this recipe calls for.




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