Ingredients for Chickenetti
- 4 cups Chicken Broth
- 1 pound Spaghetti
- 1 pound Cooked Chicken
- 1 (10.75 ounce) can condensed Cream of Mushroom Soup
- Water
- Green Pepper
- Celery
- to taste Pepper
- Onion
- American Cheese
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How to Make Chickenetti
- Brown 1 lb boneless, skinless chicken breasts in a large skillet over medium-high heat. Season with salt and pepper to taste. Set aside.
- In a 6-quart slow cooker, combine 4 cups of chicken broth, 1 (14.5 ounce) can diced tomatoes (undrained), and 1 teaspoon dried Italian seasoning.
- Add 1 pound spaghetti, broken into thirds, and the browned chicken to the slow cooker.
- In a medium bowl, whisk together 1 (10.75 ounce) can condensed cream of mushroom soup and 1/2 cup milk until smooth.
- Stir in 1/2 cup shredded Parmesan cheese, 1/4 cup chopped fresh parsley, and 1/4 teaspoon garlic powder into the soup mixture.
- Pour the soup mixture over the chicken and pasta in the slow cooker.
- Cover and cook on low for 2-3 hours, or until the spaghetti is cooked through and the chicken is heated through.
- Stir gently before serving. Garnish with extra Parmesan cheese and parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
9g
Fat
25g
Carbs
13g
