from Weight Watchers message boards
Serves 12 ( one cup each)
- 16 oz. dry spaghetti, cooked
- 1 lb. Velveeta Light (2%)Cheese
- 12.5 oz can chicken breast, drained & flaked
- 1 can 98% FF cream of mushroom soup
- 1 can 98% FF cream of chicken soup
- 10 oz. can diced tomatoes & green chilies (Rotel)
- 4 oz can mushroom stems & pieces, drained
- 1/2 cup water
- 1 small onion, diced - didn't have so I substituted with peas...I'm not sure why.
- 1 med. green pepper, diced
- salt & pepper to taste
Spray slow cooker with non-stick cooking spray. Combine all ingredients in slow cooker and stir to mix well. Cook on LOW for 2-3 hours. Stir again just before serving.
My Review: For years, I've been hearing rave reviews about this recipe. I was so excited to try it and so disappointed in the results. It was just meh. Personally, I found it a little too cheesy and it didn't have much flavor. Sadly, it makes a ton so I was stuck with lots and lots of leftovers. It actually might make a good dip for tortilla chips or vegetables. You could omit the water to make it a little thicker.
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