Here's an inexpensive crock pot recipe that doesn't take as much time as traditional slow cooker recipes. I've seen various chickenetti recipes over the years, but this is the one we make at our house. Enjoy!

Chickenetti

1 cup of chicken broth
16 oz package of vermicelli, cooked*
4-6 cups of cooked chicken, shredded
2 cans of cream of mushroom soup*
1 cup of water
1/2 tsp of pepper
1 medium onion, chopped fine
1/2 cup of diced celery
1/2 lb of Velveeta

Sautée onion and celery until tender, about 6 minutes. In a very large slow cooker, add chicken broth, vermicelli, and chicken.

In a large bowl, combine soup and water until smooth.

Stir in remaining ingredients. Pour in slow cooker. Cover and cook on low 2-3 hours.

A Note From Bethany...
*Gluten-free pasta and soup may be substituted.

The original recipe didn't call for sautéeing the onion and celery, but the amount of time in the slow cooker isn't enough to cook the vegetables so they won't be crunchy.

Chicken Tetrazzini
Serves 6-8

8 oz of sliced canned mushrooms
3 Tbsp of butter
1/4 cup flour*
1 3/4 cup milk
2 cups of low-sodium chicken broth
1/4 cup of white wine
12 oz of spaghetti*
2 lbs of chopped cooked chicken
1 cup cooked sweet peas
2/3 cup grated Parmesan
1/3 cup breadcrumbs*

Cook the mushrooms in the butter over moderate heat in a saucepan. Stir in flour and simmer for 3 minutes, stirring frequently until thickened. Add in milk, chicken broth, wine, bringing to a boil. Simmer sauce for 5 minutes.

Cook spaghetti and drain well.

Combine spaghetti, the sauce, chicken, and peas in a large bowl; salt and pepper to taste. Stir in 1/3 cup of the Parmesan, and transfer the mixture to a buttered large casserole dish. Cover Tetrazzini with remaining Parmesan and bread crumbs. Bake Tetrazzini for 30-40 minutes at 375 degrees or until top is golden. Let sit several minutes for the liquid to thicken and absorb.

A Note From Bethany...
*Gluten-free flour, pasta, and breadcrumbs may be substituted.