Chicken Spaghetti

Amylynn

Chicken spaghetti

1 rotisserie chicken (picked off the bone), or 2 lbs. chicken breasts boiled & picked apart
1 can cream mushroom soup
1 can cream chicken soup
2 sm. cans sliced mushrooms
1 brick velveeta cheese (the big one), cubed
1 lb. spaghetti noodles
2 c. cheddar cheese

Pick the chicken off the bones or boil chicken breasts & pick apart. In sauce pan combine both soups, velveeta cheese, mushrooms, & a splash of milk (I also add pepper & garlic powder for a little extra flavor). Heat until cheese melts & it creates a sauce. Stir frequently or cheese will stick to the bottom of the pan & burn. While cheese sauce cooks, cook spaghetti noodles, rinse w/cold water & drain.

In a large casserole dish combine noodles, chicken pieces, & cheese sauce so all noodles are coated & it is mixed together evenly. Top with cheddar cheese, cover with foil, & backe at 375 degrees for 45 mins. with the foil on & 15 mins. with the foil off. Enjoy!



This is not low fat, but it is delicious.