Mmmmm Good!

CHICKENETTI

• 1 cup fat-free, low sodium chicken broth
• 16 oz. pkg. spaghetti cooked
• 4-6 cups cubed & cooked chicken or turkey breast
• 10 3/4 oz can fat-free, low sodium cream of celery soup
• 1 cup water
• 1/4 cup green bell peppers, chopped
• 1/2 cup diced celery
• 1/2 tsp black pepper
• 1 medium onion chopped
• 1/2 lb fat-free white or yellow American cheese, cubed
• 1 pkg dry Italian seasoning mix

1. Put chicken broth into very large slow cooker. Add spaghetti and chicken.

2. In large bowl, combine soup and water until smooth. Stir in remaining ingredients; then pour into slow cooker.

3. Cover. Cook on low 2-3 hours.

CHOCOLATE LASAGNA

• 3 pkgs. white chocolate instant pudding (8 0z. each) (Hard to find white chocolate I use chocolate, sugar free)
• 2 cartons cook whip (8 oz. each) I use low fat
• 1 pkg chocolate graham crackers (Publix has them, I use honey grahams)
• 3 cups milk (I use 2% milk)
• 1 pkg Heath chips

1. Mix 3 boxes of mudding with 3 cups milk. Fold in 1 carton of cool whip.

2. In the bottom of 9 X 13 pan, cover with a layer of chocolate graham crackers. Spread 1/2 pudding mixture on top. Add another layer of chocolate graham crackers, spread remaining pudding on top. Add one more layer of graham crackers on top.

3. Spread second carton of cool whip over the top. Sprinkle with Heath chips over top. Refrigerate overnight.

Keeps for a week!  (But I bet it won't last that long)

These were served at the July chapter meeting.