Friday, October 25, 2013

Chicken Spaghetti

 16 oz. dry spaghetti, cooked ( two bags of angel hair)
1 lb. Velveeta Light (2%) Cheese cubed
1 whole chicken chopped or shredded
1 family size can 98% FF cream of mushroom soup
1 large can of Rotel (do not drain)
4 oz can mushroom stems & pieces, drained
1/2 cup milk Sometimes I add a can  of sliced black olives (Drained)
garlic salt, & pepper to taste
Cook noodles in salt water/ drain Mix all ingredients Bake in large bake ware at 375 for 45 minutes covered with foil. Take cover off and bake 10 more minutes.

No comments:

Post a Comment