Thursday, April 28, 2011

Chicken Spaghetti: A Southern Classic

A Southern Classic.. yum!

 Boil Chicken, set aside and drain...

 While the noodles are boiling, here are the main ingredients... 2 cans cream of Mushroom soup, Velveeta Cheese 1/2 lb.
Mix together and serve!

Chicken Spaghetti

1/2 lb chicken tenders (boiled and shredded)
1/2 lb of Velveeta Cheese
2 cans of Cream of Mushroom soup
Milk to thin (optional)
1 package of Spaghetti noodles (Boiled and drained)
Salt and Pepper to Taste

Boil chicken, shred and set aside.  Boil noodles, drain and add back to the pot.  Add chicken to spaghetti and then add in 2 cans of soup, and cheese over low heat, stir until cheese is melted.  Add milk to thin if it's too thick.  Add salt and pepper to taste.  You can add Parmesan cheese to the top before you eat, I don't do this but my husband does.  Some people like to add rotel tomatoes also, which would be nice.

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