My Mama bought me a CrockPot for Christmas and I just really started using it. The first thing I dared to try was beyond my level of expertise but it was sooo appealing to my imagination, I was determined to taste it. My Sweet Potato Chipotle Chili came out looking like soppy, mushed up soup but didn’t taste incredibly bad. Of course, I was the only one that ate it, living in a house full of picky eaters, but I enjoyed it… because I made it, LOL. But that was moooonnttthhhsss ago. Like way back at the beginning of this, almost, half-way gone year.
Lately though, as I’ve come out of my slump, I’ve regained the desire to cook again and, with my new motto “Less thinking, More doing” ringing in the forefront of mind, I have been doing just.that.
The first masterpiece I’m posting is a revised edition of the handful of Pinterest “Pin’s” that I came across for some Cheesy Chicken Spaghetti.
DISCLAIMER: This is my first time EVER cooking Chicken Spaghetti and I do not recall the last time I had eaten chicken spaghetti before this, let alone liked it – just showing how awesome and easy this recipe is for a noob such as I. 😊
Check out this easy to follow video below! The recipe is down there too, somewhere.
Ingredients:
- 1-1½ lbs. cooked chicken breasts, seasoned well
- 16 oz., cooked spaghetti, al dente
- 4 oz. can, mushrooms, stems and pieces
- 4 0z. can, green chile peppers, diced
- 10 oz. can, Rotel “Hot” w/ Habaneros
- 10 oz. can, Cream of Mushroom with Roasted Garlic
- 10 oz. can, Cream of Chicken with Herbs
- 16 oz. Diced Tomatoes, Fire Roasted
- 16 oz. Velveeta cheese, cubed
- ½ cup, Chicken Stock (Chicken juice from the pot)
Salt and pepper, to taste
