Easy Cheesy Chicken Spaghetti
- 2 cups chicken, cooked, shredded
- 3 cups spaghetti noodles, cooked, drained
- 4 ounces velveeta,
- 1 can cream of chicken soup
- 1 can green chilies,
or a can of tomatoes and green chilies
- ½ teaspoon garlic powder
Heat oven to 350.
Mix all together and pour into a greased 9×13 pan. Sprinkle the top with some shredded cheddar cheese. Bake at 350 for 30 minutes or until bubbly.
Makes 4 servings
Source : Kitchenmonki.com / Erin Holmes
I left son #1 to fix this for dinner. We had some left over beer brined chicken, so that is what went into the recipe. He chose green chilies, I would have picked the other option of tomatoes with green chilies. This wasn’t a bad meal, but it didn’t have as much flavor as we like in our meals. Because of the way this recipe was made, I left the velveeta, although I would have much preferred real cheese. I wonder how cheddar cheese soup would work mixed with real cheese that’s shredded? Real cheddar would have definitely boosted the flavor in this recipe.