16 oz spaghetti, cooked
1 lb Velvetta Light cheese
2 cups cooked, chopped chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 can petite diced tomatoes
1 4oz can mild green chilies
1 cup mushrooms chopped
½ cup water
1 small onion, diced

16 oz spaghetti, cooked 1 lb Velvetta Light cheese 2 cup s cooked, chopped chicken 1 can cream of mushroom soup 1 can cream of chicken soup 1 can petite diced tomatoes 1 4oz can mild green chilies 1 cup mushrooms chopped 1 small onion, diced

Combine all ingredients in gallon sized ziplock bag, seal closed and place in freezer. When ready to use thaw in fridge for 24 hours. Empty thawed contents into crock-pot and mix well. Cook on low for 2-3 hours. Stir before serving.