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Chicken Spaghetti Recipe

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This recipe for Chicken Spaghetti, by , is from The Marcia Terry Barnett Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pat Pruitt (David's Mom)

Category:
Category:

Ingredients:  
Ingredients:  
1 (16 oz.) box Spaghetti noodles
Chicken tenders, desired amount
2 cans Rotel tomatoes and green chilies
2 cans cream of chicken soup
2 cans cream of mushroom soup
2 blocks of Velveeta
salt and pepper to taste

Directions:
Directions:
Cook spaghetti per directions on package. Drain noodles. Cook chicken tenders, cool and cut into bite size pieces. In large pan combine chicken, Rotel, cream of chicken soup, cream of mushroom soup and add to the spaghetti. Salt and pepper to taste. Cut up Velveeta cubes and add to the spaghetti. After everything is mixed well put it in a greased cake pan. (It might take more than one pan). Bake in the oven at 350 until all the Velveeta is melted.

 

 

 

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