INGREDIENTS:
1 lb boneless, skinless chicken breasts
1 lb Velveeta cheese, regular or mexican
1 can(s) Rotel tomatoes, regular or hot
1 lb spaghetti pasta
1 stick butter
1 can(s) cream of chicken soup, undiluted
1 can(s) cream of mushroom soup, undiluted
1 medium onion, chopped
1 bell pepper, red or green, chopped
salt and pepper to taste
MAKE TODAY DIRECTIONS:
- Add raw chicken, onion, bell pepper, melted butter, tomatoes, and soups to the crockpot.
- Cook on high for about 3 hours or low for 4 to 6 hours.
- Just before serving, remove and shred the chicken and return to the crockpot.
- Break up or cut the Velvetta block into smaller pieces and put in the crockpot to melt.
- Make spaghetti pasta per package instructions and drain. Add the pasta to the crockpot and stir.
FREEZER PREP INSTRUCTIONS:
- Label a ziplock bag – Chicken Spaghetti. Crockpot 3-4 hours on high or 5-6 hours on low. 30 minutes before serving, add small block of Velvetta. Make & Drain Pasta. Shred Chicken.
- Add raw chicken, onion, bell pepper, melted butter, tomatoes, and soups to the ziplock bag.
- On the night before you plan to serve, remove the crockpot kit from the freezer and thaw in the refrigerator overnight.
- Dump the kit into the crockpot and go about your day. Your meal will be almost done when you’re ready.
- 30 minutes before serving, add small block of velvetta and let it melt in the crockpot. Make & Drain Pasta. Shred Chicken. Stir it all up and serve.
SERVING SUGGESTIONS: Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.
TIP: Sometimes I double this recipe. After we eat dinner, I pack the leftovers into an 8×8 tin pan and freeze it for another meal on another day. Later, when we’re busy, I can simply pull out a casserole dish and warm it in the oven.
