![IMG_3055](http://77recipes.com/wp-content/uploads/2015/03/IMG_3055.jpg?ed7f7f)
The ingredients
![IMG_3057](http://77recipes.com/wp-content/uploads/2015/03/IMG_3057.jpg?ed7f7f)
First, I mix together the soups, rotel, and canned chicken. My recipe calls for canned chicken, but feel free to use fresh cooked chicken breasts if that is what you prefer.
![IMG_3058](http://77recipes.com/wp-content/uploads/2015/03/IMG_3058.jpg?ed7f7f)
Don’t forget to cook your pasta. We did not use spaghetti, because this was all I had.
![IMG_3059](http://77recipes.com/wp-content/uploads/2015/03/IMG_3059.jpg?ed7f7f)
Jon is very talented with a knife, however I am not. This is why Jon bought me this chopper from Pampered Chef. It’s so easy to chop things now!
![IMG_3062](http://77recipes.com/wp-content/uploads/2015/03/IMG_3062.jpg?ed7f7f)
I chop my Velveeta in small squares so it melts better.
![IMG_3063](http://77recipes.com/wp-content/uploads/2015/03/IMG_3063.jpg?ed7f7f)
The last thing you want to add in are the cook noodles.
![IMG_3064](http://77recipes.com/wp-content/uploads/2015/03/IMG_3064.jpg?ed7f7f)
I put this in the fridge overnight, to cook to next day while I was at work.
Ingredients
1 pound Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product
12 1/2 oz canned chicken, drained & flaked
10 3/4 oz Campbell’s 98% Fat-Free Cream Of Chicken Soup, undiluted
10 3/4 oz Campbell’s 98% Fat-Free Cream Of Mushroom Soup, undiluted
10 oz canned tomatoes with green chilies, Rotel
4 oz canned mushrooms, stems and pieces, drained
1/2 cup water
1 small onion, diced
1 medium green pepper, diced
1/2 tsp table salt
1/2 tsp black pepper
14 1/2 oz cooked whole-wheat spaghetti
Instructions
[wp_ad_camp_3]
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 8 (1 cup each); 7 pointsplus+ = 6 Smartpoints
Source: Livingachangedlife