Tonight is really leftovers – but one of the leftover options is Chicken Spaghetti. It is quite popular, for reasons that I don’t really understand.
This is my take on what was originally a time consuming, expensive recipe.
Frozen chicken (How much depends on how many carnivores you are feeding)
1 regular can of Cream of Mushroom or Cream of Chicken, or your scratch equivalent (1.5 cups)
1 can of Fiesta Nacho Cheddar soup
1 can of Mexican tomatoes (with the peppers, cilantro, and lime juice)
2-40z of Velveeta (I use the Mexican one)
A box of spaghetti.
In the crock pot, layer Frozen chicken, soups, and tomatoes. Turn on low, cook all day (6-8 hours, depending on how big your chicken pieces are. If they’re thawed, it cooks faster). Add Velveeta to the crock pot, replace the lid. Boil water and cook the spaghetti noodles. Stir the stuff in the crock pot. Drain the noodles. Either 1. Top noodles with sauce to serve or 2. Put the Spaghetti in the crockpot, too. Stir to mix and coat.
Serve with Salad.