tag:blogger.com,1999:blog-60311117577134255432011-11-04T13:20:27.704-07:00Nicole Pnoreply@blogger.comBlogger11100tag:blogger.com,1999:blog-6031111757713425543.post-77174909927758022172011-05-10T16:54:00.000-07:002011-05-10T16:56:46.987-07:00<span class="rr_userrating"></span>Serves - 12 (1 cup each)<br /><div class="rr_ingredients"><div><p>Points - 6</p><p>Ingredients:</p><p>16 oz. dry spaghetti, cooked<br />1 lb. Velveeta Light cheese<br />12.5 oz. can chicken breast, drained and flaked<br />10 3/4 oz. can 98% fat free cream of mushroom soup, undiluted<br />10 3/4 oz. can 98% fat free cream of chicken soup, undiluted<br />10 oz. can diced tomatoes and green chilies (Rotel)<br />4 oz. can mushroom stems and pieces, drained<br />1/2 cup water<br />1 small onion, diced<br />1 medium green pepper, diced<br />salt &amp; pepper, to taste</p></div> </div> <h3>Methods/steps</h3> <p>Spray slow cooker with non-stick cooking spray.</p><p>Combine all ingredients in slow cooker and stir to mix well.</p><p>Cook on LOW for 2-3 hours. Stir again just before serving.</p><p>Nutrition Information:<br />286 cal., 5.7 g. fat, 2.7 g. fiber</p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6031111757713425543-7717490992775802217?l=recipestash.blogspot.com' alt='' /></div>Nicole Pnoreply@blogger.com0