I first had Chickenetti at Bunco a couple of years ago and knew that it would be a big hit with my family. They love all of the ingredients individually, and most of them when combined. I found a few different recipes for making it in the crockpot (ever since I bought a slow cooker after reading this slow cooker buying guide and have been eager to try it) and ended up with this one that I use regularly now. It’s one of those meals that always gets gobbled up by every person in my house and is great for leftovers (when we have them!)
- 1 can of chicken broth
- 1 12 or 16-oz. pkg. spaghetti, cooked (I use high fiber)
- 4-6 C. cooked chicken breast, diced
- 1 10 3/4-oz. can cream of celery soup (or cream of chicken or mushroom)
- 1 C. water
- 1 med. onion, finely chopped (I use dried)
- 1/2 lb. white or yellow American cheese, cubed (I used slices)
Pour chicken broth into a large slow cooker. Add cooked spaghetti and diced chicken. In separate bowl, combine the creamed soup and water together until smooth. Stir in remaining ingredients then pour all into the slow cooker. Cover. Cook on Low for 2-3 hours.
That’s it! You can add diced celery if you want. Some people even add diced chilis to give it added flavor. My family likes it basic, and I can make it quickly. So that’s what I stick with.