Crock-Pot Cheesy Chicken Spaghetti

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I found this recipe here.  Her recipe included canned chicken, mushrooms and cream of mushrooms.  We don’t eat canned meat or mushrooms so I made changes to the recipe to suit us!  Instead of regular spaghetti noodles I used the vegetable spaghetti noodles (they are orange, green and something else!) to add more flavor.  I also used the cream of chicken with herbs so I wouldn’t have to add as many seasonings to it.  I would say that in lieu of the Rotel next time I would probably use diced tomatoes.  Oh and when I was making the original recipe I kept thinking what vegetable could I add to this!?!  Peas worked out great!  We’re horrible about incorporating a vegetable sometimes, so mixing it in with something else is a lot easier.  I'm new to actually using my crock-pot but I have to say I'd definitely make this recipe again!  Okay, so on to the actual recipe!  

Ingredients:

1 Box cooked spaghetti

1 lb. Velveeta Cheese

1 lb. (give or take) raw chicken 

2 cans cream of chicken with herbs

1  can Rotel’s diced tomatoes & green chilies 

1 cup water

1 can of drained sweet peas

1 small diced onion (or onion powder)

Salt & pepper to taste

1. I use Reynolds Slow Cooker liners because it’s less mess to clean up.  However, you can also just spray slow cooker with non-stick cooking spray.
2. Cook your spaghetti according to the box directions (TIP: add a little oil to noodles while boiling to keep from sticking).
3. Cut up Velveeta cheese, chicken and chicken into cubes. 
4. Cut up onion into small pieces or add onion powder if you don’t want actual onion.
5. Combine Velveeta Cheese, raw chicken, cream of chicken with herbs, Rotel, sweet peas, onion (or onion powder), salt & pepper into crock pot.
6. When spaghetti noodles are drained add to the crock pot.
7. All of the ingredients should be in the crock-pot now.  Stir the mixture together.
8. Cook on LOW for 2-3 hours.   I would stir an hour into cooking (if possible) and stir again just before serving.

Enjoy!

Pepperoni Pizza Crescent Rolls

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So I was browsing around on pinterest and saw a picture of pepperoni rolls.  Which I’m a huge fan of!  Unfortunately, I either have to buy them overpriced and pre-made at Kroger or order from a local Italian restaurant.  After I clicked on the pinterest picture I found this original recipe here.  I made a few changes with the amount of pepperonis used and the top sprinkling I changed.           

Ingredients for rolls:

2 can refrigerated crescent rolls

2 packages of pepperoni slices

8 pieces mozzarella string cheese (cut in half)

1 jar of pizza sauce

Ingredients for topping (adjust amount to your taste preference):

2 tablespoons 0il (Whatever kind you prefer olive, canola, etc.)

2 tablespoons minced garlic

2 tablespoons Italian seasoning

1.     Preheat the oven to 375 degrees. 

2.   Unroll the crescent rolls into triangles on wax paper. 

3.    Top each crescent roll with 7 pieces of pepperoni (4 close to the top then 3 laying over them).

4.  Put a piece of string cheese on top of the pepperonis (remember to cut the sticks in half).

5.    Roll up the crescents (tuck the corners to keep all the cheese from oozing out).

6.   Place on a baking sheet (I put aluminum foil down so I have less mess). 

7.    In a cup mix oil, garlic and Italian seasoning.

8.    Brush oil mix on top of crescent rolls.

9.   Bake for about for 12 to 15 minutes, or until golden brown.  Mine only take 13 minutes to complete.

10.Plate and serve with pizza sauce for dipping.


Enjoy!