Chickenetti Recipe

Ingredients for Chickenetti

• 4 cups chicken broth
• 1 pound spaghetti
• Cooked Chicken
• Cream Of Mushroom Soup
• 1/2 cup milk
• Green Pepper
• Celery
• Pepper
• Onion
• American Cheese

How to Make Chickenetti

1. Brown 1 lb boneless, skinless chicken breasts in a large skillet over medium-high heat. Season with salt and pepper to taste. Set aside.
2. 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.
3. Add 1 pound spaghetti, broken into thirds, and the browned chicken to the slow cooker.
4. In a medium bowl, whisk together 1 (10.75 ounce) can condensed cream of mushroom soup and 1/2 cup milk until smooth.
5. Stir in 1/2 cup shredded Parmesan cheese, 1/4 cup chopped fresh parsley, and 1/4 teaspoon garlic powder into the soup mixture.
6. Pour the soup mixture over the chicken and pasta in the slow cooker.
7. Cover and cook on low for 2-3 hours, or until the spaghetti is cooked through and the chicken is heated through.
8. Stir gently before serving. Garnish with extra Parmesan cheese and parsley, if desired.