Chicken Spaghetti

We made an agreement to keep the cooking limited until the house sells.  Cleaning the kitchen for a showing entails a lot of elbow grease…especially on our glass cook top.  However, I missed cooking my own food and decided I would use the Crockpot for our meal.  I came across a recipe for Chicken Spaghetti that could be done in the Crockpot and immediately set off for the store.  As with most recipes, this one can be tweaked anyway you like it.  Here’s what I did:

1 store bought rotisserie chicken
1 onion, chopped
1 red bell pepper, chopped
1 cup sliced Baby Portobello mushrooms, sliced
1 clove garlic, minced
Swirl of olive oil for pan
Nutmeg to taste
1 Bay leave, don’t forget to remove before serving
1 26oz. box Pomi Tomatoes
1 lb. Velveeta Cheese, cubed
2 cups chicken stock
1 can Cream of Chicken soup
12 oz. spaghetti
Start water boiling for spaghetti and then cook for only half the amount of time stated on the directions.  It will finish cooking in the Crockpot.

Swirl a bit of olive oil around in a medium pan.  When hot, add the onion, bell pepper, sliced mushrooms and garlic.  Saute until veggies are soft, about 5 minutes.  Remove from heat and set aside.

Remove the skin and bones from the rotisserie chicken and shred into pieces.

Add the chicken stock and Cream of chicken soup to the Crockpot and stir the mixture together.  Next add the veggies, spaghetti, chicken, grated nutmeg and cheese.  Mix together gently so that it doesn’t turn to mush.  Gently tuck in one bay leaf, cover and cook on high for about 2 hours.  Reduce to low and cook until you’re ready to serve.

Serves 10

Except for the Velveeta cheese, this is a pretty healthy dish.  Just make sure that you remove the skin and any excess fat from the chicken.  Velveeta has 80 calories per ounce.  This dish has 16 oz. of cheese in it.  However, this recipe serves 10, so unless you gorge on it, you should be okay!

Serve with some great wine and garlic bread and you’re good to go!