4 c cooked chicken: rotisserie chicken, deboned, boiled chicken breast or canned chicken
1 lb velvetta cheese, cubed
1 can(s) (10.5-oz) cream of mushroom soup, fat free for lighter version
1 can(s) (10.5-oz) cream of chicken soup, fat free for light version
1 can(s) rotel tomatoes, original
1 can(s) (6.5-oz) mushrooms, sliced
1 jar(s) (4-oz) pimento, drained
1/4 c dry white wine
1/2 c chicken broth or water
1 small onion, chopped
1 12-oz package spaghetti cooked to directions minus 1 minute; al dente

4 c cooked chicken: rotisserie chicken, deboned, boiled chicken breast or canned chicken 1 lb velvetta cheese, cubed 1 can (s) (10.5-oz) cream of mushroom soup, fat free for lighter version 1 can (s) (10.5-oz) cream of chicken soup, fat free for light version 1 can (s) rotel tomatoes, original 1 can (s) (6.5-oz) mushrooms, sliced 1 jar(s) (4-oz) pimento, drained 1/4 c dry white wine 1/2 c chicken broth or water 1 small onion, chopped 1 12-oz package spaghetti cooked to directions minus 1 minute; al dente

1 Combine all ingredients except pasta in crockpot; stir well. Cook on low 3 hours.
2 Cook pasta according to direction less a minute to al dente; drain. NOTE: you want the pasta a little firm. Add to crockpot the last 30 minutes of cooking