I have only made this recipe twice. Both times it was for a High School Football Awards Banquet. Those football players wiped it out and my own kids were upset that we didn't have any leftover to bring home. At least they got some at the banquet right! I found the recipe online searching for something to feed a crowd.
Tip: I break the spaghetti in half or into thirds when dropping into boiling water. Makes it go farther.
1Bring a large stock pot of salted water to a rolling boil. Add spaghetti noodles and cook al dente according to package directions about 9-11 minutes. drain noodles and put into a non-stick sprayed crockpot.
2Preheat 1T olive oil in skillet on stovetop and add diced chicken. Cook through. (for more flavor depth) season the chicken with 1T italian seasoning blend & 1tsp garlic powder.
3Add the cooked chicken to your crockpot.
Saute onion and bell pepper in skillet for a few minutes and add to crockpot.
4In a mixing bowl combine soups, milk, cheese, pepper flake, salt and pepper. Microwave for 3-5 minutes stiring to combined. (this just makes it easier to combine with your noodles) Pour the soup mixture over the spaghetti and stir in the canned tomatoes and chilies.
5Cook on low heat for approximately 2 hours. If this dish becomes stiff or sticky you can add a little milk or water just before serving it should be cheesy and sauce like. Top with shredded cheese blend.