Ingredients:
For the Base:
1 pound boneless skinless chicken breasts
1 10.5 oz can cream of chicken soup
1 10.5 oz can cream of mushroom soup
1 cup chicken broth
1 small onion diced
1 green bell pepper diced
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
For the Pasta:
8 ounces spaghetti broken into thirds
2 cups shredded cheddar cheese
1/2 cup milk if needed to thin sauce
Optional Garnishes:
Extra shredded cheese
Fresh parsley
Black pepper
Red pepper flakes
PREPARATION:
Place chicken breasts in bottom of slow cooker.
In bowl, combine both soups, broth, and seasonings. Mix well.
Pour soup mixture over chicken.
Add diced onion and bell pepper.
Cover and cook on LOW 6-7 hours until chicken is tender.
Remove and shred chicken with two forks.
Return chicken to cooker.
Add broken spaghetti, stirring to submerge.
Cook on HIGH 30-40 minutes until pasta is tender.
Stir in cheese until melted. Add milk if needed for desired consistency.
Notes
Make Ahead: Prep vegetables and combine soups ahead
Storage: Keeps 3-4 days refrigerated
Reheating: Add splash of milk when warming
Variations: Try different cheese combinations
Pasta Tip: Don’t add too early to prevent mushiness
Time Saver: Use