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2 lb cooked cubed chicken breast (I used less amount of meat and used turkey breast instead)
1 big can mushrooms, drained
1 can (14 1/2 oz) Mexican-style or diced tomatoes
1 small onion, chopped
1 small green pepper, chopped
1 jar pimientos, drained and chopped
1 can (10 3/4 oz) condensed tomato soup, undiluted
1 can (10 3/4 oz) cream of mushroom soup, undiluted
10 oz spaghetti, cooked in chicken broth (I used salted water)
1/3 lb Cheddar cheese, cubed (I used shredded)
1/4 cup sliced ripe olives
Shredded or grated Parmesan cheese
Mix all the ingredients but the Parmesan cheese. Spray a big slow-cooker with non-stick cooking spray and pour the mixture there. Cook covered on High for 1 hour.
Serve with Parmesan cheese on top.
Note: I did not add the olives because my daughter is not a big fan!
Makes 6 servings
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