Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Spicey Chicken Spaghetti




Source of Recipe


Internet






List of Ingredients



• 12 ounces uncooked spaghetti
  
• 1 1/4 pounds boneless skinless chicken breast, cut into strips
  
• 16 ounces velveeta, cut up
  
• 1 (10 3/4 ounce) can cream of chicken soup
  
• 1 (10 ounce) can rotel tomatoes
  
• 1 (4 1/2 ounce) can sliced mushrooms, drained
  
• 1/3 cup milk
  






Instructions



1. Boil chicken until done. Cool and cut into chunks. Cook pasta according to package directions and drain. Return pasta to pot and add chicken, velveeta, cream of chicken soup, rotel tomatoes, mushrooms and milk. Combine ingredients and then put on stove on low and occasionally stir until cheese is pretty much melted and all ingredients well combined. Grease a 13x9 inch casserole dish. Spoon into dish and bake at 350 degrees for 40 minutes.