Hot Outside..But We Still Need to Eat

Chickenetti

1 C. chicken broth

16 oz package of spaghetti, cooked

4 C. cooked and cubed chicken

1-10 3/4 oz can of cream of mushroom soup

1 C. water

1/2 C. bell peppers, chopped

1/2 C. diced celery

1/2 tsp black pepper

1 med onion, grated

8 oz American cheese, cube

1. Put chicken broth into large slow cooker, add spaghetti and chicken

2. In large bowl combine soup and water until smooth. Stir in remaining ingredients, then pour into slow cooker.

3. Cover, cook on low 2 -3 hours.

From the cookbook "Fix it and forget it - lightly" - pg. 33