CHICKEN SPAGHETTI
4 boneless chicken breast
8oz Velveeta
1 can Rotel
1 can Cream of Mushroom
1 package spaghetti
milk
salt
pepper
garlic
Boil chicken (Cooks Note: for more tender chicken, don't
boil; simmer slowly over low heat instead).
8oz Velveeta
1 can Rotel
1 can Cream of Mushroom
1 package spaghetti
milk
salt
pepper
garlic
Boil chicken (Cooks Note: for more tender chicken, don't
boil; simmer slowly over low heat instead).
Boil spaghetti according to package directions.
Cut chicken into bite-sized pieces.
Combine: chicken, spaghetti, Cream of Mushroom, Rotel (not
the whole can), salt, pepper, garlic.
Melt Velveeta in microwave. Stir in milk, just enough to
make it as creamy as desired.
Combine Velveeta with remaining ingredients, season to taste
and serve.
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