Spicey Chicken Spaghetti

... 16 oz. dry spaghetti, cooked
1 lb. Velveeta Light cheese
3 med. cooked boneless skinless chicken breast, chopped
10 3/4 oz. can 98% fat free cream of mushroom soup, undiluted
10 3/4 oz. can 98% fat free cream of chicken soup, undiluted
10 oz. can diced tomatoes and green chilies (Rotel)
4 oz. can mushroom stems and pieces, drained
1/2 cup water
1 small onion, diced
1 medium green pepper, diced
Salt & pepper, to taste

Buy frozen pre-cut vegs to save time.

I put 3 med. chicken breast in the crock pot. Cook on high till done . Pull them out lay on cutting board to cool. Wipe crock pot out. Place the following ingredients in crock pot . Crock pot should be on high to melt cheese.
1 lb. Velveeta Light cheese (cut up )

10 3/4 oz. can 98% fat free cream of mushroom soup, undiluted
10 3/4 oz. can 98% fat free cream of chicken soup, undiluted
10 oz. can diced tomatoes and green chilies (Rotel)
4 oz. can mushroom stems and pieces, drained
1/2 cup water
1 small onion, diced
1 medium green pepper, diced
Salt & pepper, to taste
Cook spaghetti in a separate pot. While spag is boiling .. dice up cool chicken put in crock pot.
Drain Spaghetti and put in crock pot over mixture. Stir to mix . Cook on low for an hour, Stir occasionally. Making sure to get spag covered in cheesy sauce.

Serving Size: makes 12 one cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user PRETTYBETTY_60.