Chicken Spaghetti


2 pounds of frozen chicken breasts free of skin and bone
1 (16 oz) spaghetti pack
1 (10 ounce) tomato can tomato hill
2 (10.5 ounces) cream boxes of mushroom soup
1 package (16 ounces) of velveta cheese
4 ounces cream cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup grated cheddar cheese

Place the chicken in a large pot and cover it with water. Cook over medium-low heat until cooked. Try not to boil the chicken because it might make it difficult. Allow it to cool enough to handle, then tear it apart using two forks.
Preheat the oven to 350 degrees Fahrenheit. Lightly bake a 13 “by 9” baking dish with a nonstick cooking spray.
Cook pasta according to the set of directions. Drain and set aside.
In a large bowl, mix Ro * tel, juice and whipped cream of mushroom soup, Velveeta cheese and cream cheese. Heat over low heat, stirring constantly, until the cheese melts. Add garlic powder and onion powder. Add grated chicken and cooked pasta. Mix well. Pour the mixture into the prepared dish and sprinkle grated cheddar cheese.
Bake for 20 to 30 minutes or until it warms through and melts the cheese.

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