Crockpot Cheesy Chicken Spaghetti

Lori Havranek/Shirley Cobb

Serves 12 ( one cup each)

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

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.