1 lb. uncooked spaghetti
4 boneless skinless chicken breasts, cooked and shredded or cut into chunks
1 can cream of chicken soup
1 lb. Velveeta (regular or Mild Mexican)
1 can Ro-Tel
1 can (4.5 oz) sliced mushrooms (optional)
1/3 C. milk
Preheat oven to 350 degrees
Cook spaghetti as directed on package
Cook chicken and shred/cut into chunks. Add Velveeta, milk, mushrooms, soup & rotel; stir until Velveeta is melted.
Add chicken mixture to cooked spaghetti
Spoon into 13 X 9 baking dish and bake for 35-40 minutes. (I dished mine into (2) smaller baking dishes and froze one dish for another night)
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