Ingredients :
- 6 boneless, skinless chicken breasts
- 6 cups (48 oz) chicken broth
- 16 oz spaghetti
- 8 oz velveeta cheese, cut into cubes
- 8 oz shredded mozzarella cheese
- 10 3/4 oz cream of chicken soup
- 1/8 tsp black pepper
Method :
- Put chicken in crockpot. Pour broth over top of chicken. Cover. Cook on LOW for 10 hrs. Drain, reserving liquid & chicken.
- Pour reserved liquid in pot on stove. Bring to a boil. Add pasta. Cook until tender, about 8 minutes. Do Not Drain.
- Cut chicken into bite size pieces. To the spaghetti add chicken, velveeta, mozzarella, & soup. Mix well. Cook on medium, stirring continually, until cheese melts. Stir in pepper.
- Take off heat. Ready to serve.
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