I was reading through some online crockpot recipes recently and stumbled on one where people were writing in the comments, "Why does this recipe call for cooked chicken? The point of using a crockpot is to throw everything in and let the crockpot do the cooking."
Actually, not so. In fact, the very best braised short ribs or stews always call for searing the meat on the stove first before adding to the crockpot. This important step contributes to depth of flavor for the final dish. But in the case of the above chicken comment, I think the recipe writer was just wanting to use leftover chicken. That's the case with this recipe.
I've made this shortcut chicken tetrazzini recipe since I was a child. It was our after Thanksgiving turkey leftovers recipe. I often just get a rotisserie chicken from the store and use that. The point is, this recipe calls for cooked chicken.
This recipe also calls for a little bit of watching and stirring. So I would not make it expecting to leave it cooking while you are at work. Rather maybe make it on the weekend when you don't want to bother doing a lot of cooking, but you can stir it up a couple of times while it cooks.
1 cup chopped chicken
1 cup shredded cheddar cheese
1 can of cream of chicken or mushroom soup
1/2 package of spaghetti noodles
1/3 cup chopped onion
Spray the crockpot with cooking spray. Take the spaghetti noodles and break them into thirds and layer them in the crockpot.
In a medium bowl, mix together the soup with one and a half cans of water (rinsing the can). Mix in the shredded cheese, onion, and chicken. Pour over the noodles in the crockpot. Cook on low for 4 hours. During the cooking time stir the mixture a couple of times. This will help the cheese to melt into the soup mixture.