1 cup chicken broth
16 oz. package spaghetti, cooked
4-6 cups cubed and cooked chicken, or turkey breast
1-10.75 oz. can cream of mushroom or celery soup (I used the celery)
1 cup water
1/4 cup green peppers, chopped (I omitted this)
1/2 cup celery, diced
1/2 teaspoon pepper
1 medium onion chopped fine
1/2 pound white or yellow American cheese (I just used Colby—that’s what I had and it was great. Sister Mayes has a note that she uses Velveeta)
Put chicken broth, spaghetti and meat into a large slow cooker. In a large bowl, combine soup and water until smooth. Stir in remaining ingredients and pour all into slow cooker.Cover and cook on low for 2-3 hours (I did mine for 3 hours and the celery was still just a bit crunchy).
- #1--for a creamier dish add one can of cream of chicken soup as well (I used this option).
- #2—Add a 4.5 oz. can chopped green chilies for more zest.