I have an unnecessary need for people to think I’m a good cook, so when one of my school committees planned a working lunch, I instantly volunteered to throw something in the slow cooker. (Plus, this prevented me from having to eat Casey’s pizza as I am the only person in Iowa that dislikes Casey’s pizza.) I’ve really wanted to try THIS recipe I found on Pinterest, and feeding a crowd seemed like a great opportunity.
- Boil one pound of spaghetti. Drain and place in greased 5 quart slow cooker.
- Stir 1 pound of Velveeta to the hot spaghetti.
- Add 2 cups of shredded chicken to the slow cooker.
- In large mixing bowl, combine:
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1/2 cup water
- 4 oz. diced green chilies
- 4 oz. canned mushrooms
- One small onion, chopped
- 14.5 oz. can petite diced tomatoes
- Pour over spaghetti/chicken cheese.
- Cook on low for two-three hours.
I wanted to follow the recipe exactly since the reviews were positive, and I was taking a risk trying a new recipe for others. It was good (be sure to cook thoroughly to prevent crunchy onions!), but I think there are endless possibilities to spice this up. Sriracha! Fresh vegetables! Focus on Mexican flavors! My recommendation is to make the recipe….but add your own twist.