Ingredients

The following ingredients have 7 Servings
  • 3 cups cooked chicken (diced (I used a rotisserie chicken))
  • 8 oz canned sliced mushrooms (drained)
  • 2-15.4 oz cans cream of mushroom soup
  • 1/2 cup diced onion
  • 2 cups chicken broth
  • 1/2 teaspoon ground black pepper
  • 16 oz spaghetti noodles (cooked and drained well)
  • 1/2 cup shredded Parmesan cheese (plus more for topping)
  • fresh parsley for garnish (optional)

Instruction

  • Put the cubed chicken in the crock pot and add the drained canned mushrooms, cream of mushroom soup, diced onion, and chicken broth.
  • Season with 1/2 teaspoon of ground black pepper.
  • Mix with a large spoon, place the lid on the crock pot and cook for 3 hours on high or 5 hours on low.
  • 20 minutes before the recipe will be finished boil the spaghetti noodles in a pot of salted water following the directions on the package.
  • When the spaghetti is finished uncover the crock pot and add the 1/2 a cup of finely grated Parmesan cheese and mix.
  • Add the drained spaghetti noodles to the crock pot and mix until all of the noodles are covered with the sauce.
  • Top each serving with more Parmesan cheese and some chopped fresh parsley if desired.
  • Serve with a salad and garlic bread if desired.
  • Makes 6 to 8 servings.