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Ingredients
- 12 oz. uncooked spaghetti
- 4 boneless skinless chicken breasts, cooked and shredded or cut into chunks
- 1 lb. velveeta (regular or Mild Mexicanâ¦.I use Mild Mexican)
- 1 can cream of chicken soup
- 1 can ro-tel
- 1 can (4.5 oz) sliced mushrooms
- 1/3 cup milk
Directions
- Preheat oven to 350 degrees
- Cook spaghetti as directed on package
- Cook chicken and shred/cut into chunks. Add velveeta, milk, mushrooms, soup, ro-tel; stir until melted.
- Add chicken to cooked pasta.
- Spoon into 13X9 baking dish and bake for 35-40 minutes at 350 degrees. (I used two smaller baking dishes and baked for 25 minutes and put the second dish in the freezer)
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