Chicken Spaghetti

fall leaves

Don’t  you love the cooler Fall weather that blesses us with a break between steaming hot and freezing cold temperatures? It’s also a time I think of recipes for yummy, warm comfort foods. Here’s one for you. It’s a from my friend Jeannie’s kitchen. It’s easy, delicious and one the whole family will love.

Chicken Spaghetti            chicken spaghetti

  • 1 large fryer, cooked, boned and chopped
  • 10 oz. spaghetti cooked in chicken broth
  • ½ c. butter
  • 1 large onion, chopped
  • 4 cloves minced garlic
  • 1 can cream mushroom soup
  • 3 tsp. chili powder
  • 1 c. chicken broth
  • 1 16 oz. tomatoes, undrained
  • ½ lb . grated Velveeta
  1. Saute onion and garlic in butter; add can of mushroom soup.
  2. Add chili powder, broth tomatoes and cheese.
  3. Cook over low heat until cheese melts.
  4. Add chicken and spaghetti. (Refrigerate overnight if possible!)
  5. Heat in casserole dish until bubbly. 350 degrees for 30 min.

Makes 8-10 servings.


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