Ingredients:
16 oz. dry spaghetti, cooked
1 lb. Velveeta Light (2%)Cheese
2 cups cooked, chopped chicken (I use white meat only)
1 can 98% FF cream of mushroom soup
1 can 98% FF cream of chicken soup
1 can of petite diced tomotoes
1 4oz. can of mild green chilies
4 oz can mushroom stems & pieces, drained
1/2 cup water
1 small onion, diced–or less, to taste
salt & pepper to taste
Instructions:
Spray slow cooker with non-stick cooking spray.
Combine all ingredients in slowcooker and stir to mix well.
Cook on LOW for 2-3 hours. Stir before serving.