| | Directions | | Spray slow cooker with non-stick cooking spray. Combine all ingredients in slow cooker and stir to mix well. Cook on LOW for 2-3 hours. Stir again just before serving. Serves 12 (1 C. each). |
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| Ingredients | | - |  | 16 ounces dry spaghetti, cooked |
| - | | 1 pound Velveeta Light cheese |
| - | | 1 can chicken breast, drained and flaked (12.5 ounce can) |
| - | | 1 can 98% fat free cream of mushroom soup, undiluted (10 3/4 ounce can) |
| - | | 1 can 98% fat free cream of chicken soup, undiluted (10 3/4 ounce can) |
| - | | 1 can diced tomatoes and green chilies (Ro-tel) (10 ounce can) |
| - | | 1 can mushroom stems and pieces, drained (4 ounce can) |
| - | | 1/2 cup water |
| - | | 1 onion, diced (small) |
| - | | 1 green pepper, diced (medium) |
| - | | salt & pepper to taste |
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