17 July 2012

Cheesy Chicken Rotini in the Crock-Pot!

Believe it or not, I found this recipe through Weight Watchers recipes! Always awesome. I guess this isn't a REAL crock-pot meal because you do have to cook the pasta before. It also doesn't cook long... only 2-3 hours. This makes for excellent leftovers as well.

1 lb Velveeta (made with 2% milk)
2 chicken breasts, cooked & cubed (or 12 1/2 oz canned chicken, drained & flaked)
1 can red-fat cream of chicken soup
1 can red-fat cream of mushroom soup
1 can of Rotel
4 oz canned mushrooms, stems and pieces, drained
3/4 cup water
1 small onion, diced
1 medium green pepper, diced
1/2 tsp table salt/pepper, each
1 box Ronzoni Smart Taste Rotini, cooked

Combine soups, Rotel, chicken, and stir. Add mushrooms, water, onion, green pepper, salt, and pepper. Stir well. Cut Velveeta into small cubes, about 1 inch. Stir into mixture. Last, add your cooked noodles and stir well. Cover and cook on Low 2-3 hours. Mmmmmm!

Original recipe found here.

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