CHICKEN SPAGHETTI
(Judy Lackey)
2 small packages of spaghetti
1 cup of the broth
1 cup of chopped bell pepper
1 cup of chopped onion
2 small cans of mushrooms
2 cans of cream of mushroom soup
2 cups shredded Velveeta cheese
2 cans of diced Rotel tomatoes
Boil and de bone chicken (I used chicken breast)
Use the both left over from the chicken to cook the spaghetti noodles in (I
used 2 small packages of spaghetti) after the spaghetti is cooked – reserve
about 1 cup of the broth. Sauté in a couple of tablespoons of butter the
following chopped bell pepper, chopped onion, mushrooms. Mix in a large bowl:
cans of cream of mushroom soup, the sautéed mixture – butter and all, a pretty
big bag about 2 cups) of shredded Velveeta cheese Rotel tomatoes, then add the
noodles and chicken. Add in the reserved broth if needed. It needs to be a
little soupy at this point so it won’t be dry after you bake it.
Bake at 350° for about 45 minutes to an 1 hour. Enjoy!
~ Mary
To make a suggestion, fill out our feedback form. | 
