Chicken Spaghetti Slow cooker

 To slow cooker/crock pot add:

2 chicken breasts

Sprinkle in Salt, pepper, garlic powder and onion powder

1 T garlic, minced

2 cans cream of chicken 

1 can Rotel

Cook on high 4 hours

Remove chicken, cut into dice sized pieces and return to slow cooker

Add

¼ c sour cream

2 c colby jack cheese, shredded

1 pound cooked spaghetti noodles

Stir to combine

Corn Casserole

Mix together: 

8 oz spaghetti, broken into small pieces, at least ¼'s

1 (15 oz) can whole kernel corn, drained

1 (15 oz) can creamed corn

¼ c butter, melted

1 c Velveeta cheese, cubed

in a 9x13 greased casserole dish

cover with foil

350° oven for 1 hour

Spaghetti with Meat Sauce

1 small onion

¼ C Italian dressing

1 lb ground beef

2 cans tomato sauce

2 cans (14oz) tomatoes

2 T cream cheese

12 oz spaghetti

parmesan cheese

In a large pot cook spaghetti.

Meanwhile

Cook onion in Italian dressing in a large skillet on medium heat. Increase heat to med-high. Add meat, cook, stirring frequently until browned. Stir in tomatio sauce and tomatoes. Bring to a boil, reduce heat to med-low.

Simmer 15 min. Remove from heat.

Stir in cream cheese until well blended.

Add spaghetti to sauce and top with parmesan.