CHICKEN SPAGHETTI !

Advertisement

CHICKEN SPAGHETTI :

Advertisement

I BOIL 4 BIG CHICKEN CHICKEN BREASTS WITH KNORR CHICKEN BOUILLON, GARLIC AND ONION POWDER, SAZON PERFECTA, I BOIL 1 BOX OF SPAGHETTI NOODLES UNTIL AL DENTE. SHRED YOUR CHICKEN AND SET ASIDE. IN A DEEP PAN I HEAT 2 REGULAR SIZE CANS OF CREAM OF MUSHROOM SOUP, 1 CAN OF CREAM OF CHICKEN, 2 CANS OF ROTEL ONE HOT AND ONE MILD, HALF OF 1 POUND BOX OF VELVEETA. STIR WELL HEAT ON MEDIUM HEAT UNTIL CHEESE HAS MELTED. I ADD TO MY MIXTURE MY SHREDDED CHICKEN 1 AND HALF CUP OF THE CHICKEN BROTH, SEASON THE MIXTURE WITH MORE GARLIC AND ONION POWDER AGAIN TO YOUR OWN TASTE!! ONCE THE MIXTURE IS HOT AND CHEESE HAS MELTED ADD THE SPAGHETTI MIX WELL THEN POUR INTO A BAKING DISH. PLACE INSIDE YOUR OVEN PREHEATED TO 350° FOR ABOUT 20 MINUTES. REMOVE AND COVER WITH COLBY AND JACK CHEESE PLACE BACK IN OVEN AND HEAT UNTIL THE CHEESE IS BUBBLY

Advertisement