Recipe by Rachel Potachel
This is a (slightly) healthier version of one of my favorite comfort foods, which I adapted from my sister-in-law. You can always add more veggies to make this dish healthier...They'll be smothered with cheese so you won't even notice they're there, which is great for the kids! I recommend saving unused vegetable parts for a homemade stock. And, for easy clean up, use a plastic Crockpot liner.
- 4 chicken breasts
- 2 (14 1/2 ounce) cans low fat reduced-sodium cream of mushroom soup
- 2 (14 1/2 ounce) cans fat free low-sodium cream of chicken soup
- 1 (28 ounce) canoriginal Rotel Tomatoes
- 32 ounces 2% Velveeta reduced fat cheese product
- 1 large onion
- 3 stalks celery
- 1 (32 ounce) box whole wheat spaghetti
- Tony Chachere's salt-free cajun spice
Directions See How It's Made
- Trim fat off of chicken breasts and save for chicken stock bag.
- Boil the chicken in large pot with water for 45 minutes.
- Wash vegetables. Dice onion and chop celery.
- Heat small amount of canola oil in a medium skillet over medium-high heat.
- Saute celery until translucent, about 3-4 minutes. Add onion and saute until translucent. Set aside.
- Remove chicken from stock pot and allow to cool.
- In remaining chicken stock, cook whole wheat spaghetti noodles according to package directions.
- Shred or cut chicken breasts into small pieces and transfer to a large bowl.
- Cut Velveeta into cubes.
- Mix Velveeta, cream of chicken, cream of mushroom, Rotel, onion, celery, spaghetti noodles, and seasoning to bowl, stir until well mixed.
- Throw everything in the Crockpot or oven until cheese melts and spaghetti is warm throughout.