Ingredients
Scale
- 2-3 pounds chicken breast
- 10 ounce can tomatoes and chilies (Rotel)
- 10 ounce bag frozen seasoning blend
- 21 ounces cream of chicken soup that's two cans, undiluted
- 4 ounces cream cheese cut into chunks
- 3 cups cheddar cheese grated
- 1 cup gruyere cheese grated
- ¼ cup evaporated milk
- 16 oz spaghetti noodles cooked
- salt and pepper to taste
Instructions
- Spray the inside of the crockpot with cooking spray.
- Lay the chicken breasts on the bottom of the crockpot.
- Pour the frozen seasoning, tomatoes and chilies, and chicken soup over the chicken.
- Cover and cook on low for 8 hours.
- Remove the lid and shred the chicken using two forks.
- Add the cream cheese, 2-½ cups of cheddar cheese, gruyere cheese, and evaporated milk to the crockpot. Cover and cook for another 30 minutes.
- Meanwhile, bring a large pot of salted water to a boil.
- Add the spaghetti to the boiling water and cook until al dente, about 8 minutes.
- Stir the ingredients in the crockpot and season with salt and pepper to taste.
- If the cheeses have melted adequately, drain and add the spaghetti to the crockpot.
- Stir the spaghetti into the mixture and top with the remaining grated cheddar cheese. Cover and cook for another 10 minutes.
Notes
For a spicier version, use hot Rotel tomatoes and chilies.
You can substitute the cheeses with your favorites for a different flavor profile.
This dish can be prepared ahead of time and refrigerated, then cooked on the day of serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.