Saturday, June 16, 2007

Chicken Spaghetti

4 chicken breast, cooked and shredded
16 oz. bag spaghetti
1 lb. box Velveeta cheese, cubed
1 onion, chopped and sauteed
1 can Rotel tomatoes
1 can cream of mushroom soup
Seasonings to taste (salt, pepper, garlic powder, Tony's, or a little cayenne if you like it spicy)

-Cook spaghetti and drain water. To the same pot add rotel, soup and cheese and onion. Mix constantly until cheese is melted (on low heat). Add seasonings to taste and enjoy!

1 comment:

Candy said...

I made this tonight, very good! Somehow I made it too spicy in Ethan's opinion, but Ella loved it!