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Chicken Spaghetti Recipe

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This recipe for Chicken Spaghetti, by , is from Susie and Beth's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beth Zimmerman


16 oz. cooked spaghetti, drained
1 1/4 stick butter
2 T. garlic salt
1/2 small bottle chili powder
1 can cream of chicken soup
(to taste)
1 can tomato soup
2 cans chicken, drained
1 - 16 oz. velvetta, sliced

Cook and drain spaghetti per package directions.
In microwave safe bowl, melt butter with garlic salt and chili powder. Add cream of chicken soup and tomato soup, mix well. Add chicken, mix.
In 9x13 casserole dish, mix the soup mixture and the cooked spaghetti. Top with slices of velvetta.
Bake 350 until cheese melts and sides bubble.




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