Saturday, August 29, 2009

Chicken velveeta spaghetti

Boneless chicken breasts (4)

Salt and pepper

1 stick butter

½ onion


1 can cream of chicken soup

1/2 can rotel

1 can chicken broth

1 lb. velveeta


Boil chicken in water with salt, pepper (save water). Cook spaghett in the left over water plus a can of chicken broth (don’t drain). Saute butter with the onion, garlic, salt and pepper. Add to the chicken. Drain the spaghetti and add velveeta, soups, salt and pepper. Add the chicken mixture.

Spray pam on casserole pan.  Cook covered for 30 minutes at 350 degrees. 

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