Chicken Spaghetti

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1 Can Diced Rotel

1 Can Cream of Chicken Soup

1 Can Cream of Onion Soup

1 lb Velveeta Cheese

12 oz. thin spaghetti

 

Boil the chicken breasts in water until done. Skin & debone chicken leaving chicken in medium size pieces. Cook spaghetti according to package directions (you can cook spaghetti in the chicken broth so add extra flavor & save water). Drain spaghetti. Return to pot & add all the remaining ingredients. Cook on low heat until velveeta is melted.

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