2 lb. pkg. of spaghetti
3 lbs. chicken breast
32 oz. Velveeta
2 large cans Rotel (I usually get one regular and one medium)
1 large can cream of chicken soup
Boil and shred chicken in advance; set aside.
In one sauce pan cook spaghetti according to box instructions.
In another sauce pan melt Velveeta with Rotel and soup, mixing well.
After spaghetti is al dente, drain and add to the other sauce pan. Stir and add in chicken mixing well.
Serve and enjoy.
0 comments:
Post a Comment