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  • Elly Gilbert

Tasty Tuesday

Here\’s a yummy (if maybe not-so-healthy) meal for those cold fall evenings. My kids eat this up like crazy when I make it!

Chicken Spaghetti

In your crock pot: 3-4 chicken breasts (I use frozen ones and put them in frozen) 1-2 cans of cream of mushroom soup (depending on how creamy you like your sauce) 1 can cream of chicken soup 1 packet Italian dressing mix

Cover and cook on low for 6-8 hours. About an hour before serving, pull out the chicken and shred with a fork. Return it to the crock pot and add a half of a block of cream cheese, chunked up. Cook a package of spaghetti according to directions, drain and stir into chicken mixture when you are ready to serve. Sprinkle with Parmesan or cheddar cheese. Slurp from your fork.


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