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1/2 c. diced yellow onion 1/2 red bell pepper, diced 1/2 green bell pepper, diced 1 small can mild diced green chiles 1/2 tsp. cumin 1/2 tsp. garlic powder salt and pepper to taste 2 chicken breasts 1 can cream of mushroom soup 3/4 lb. cooked spaghetti 3 c. grated Cheddar cheese few splashes of chicken stock (optional) Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup grated cheese together in a crock-pot. Stir to mix ingredients. Cook on high for 3 to 4 hours. Remove chicken breasts; shred and return to crock-pot. Pour in cooked spaghetti and remaining cheese. Toss to coat pasta in sauce and melt cheese, adding a few splashes of chicken stock. Cook another 20 to 30 minutes on low and serve. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |