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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 chicken, cooked, deboned and diced (reserve broth) (3 lbs.) |
12 ounces spaghetti |
2 tablespoons chicken bouillon |
2 lbs velveeta cheese, chunked |
2 tablespoons dried onion |
1 tablespoon garlic powder |
1 can stewed tomatoes |
1/2 can ro-tel tomatoes |
Directions:
1. Measure reserved broth and add enough water to equal 6 cups.
2. Add bouillon and onions.
3. Bring to boil and add spaghetti. Cook until tender.
4. Add cheese; stir until melted over medium heat.
5. Add garlic and both cans of tomatoes.
6. Stir well and add chicken meat. Place in a well greased, extra large casserole dish.
7. Place in a 325 degrees oven for 60 minutes; edges will be crispy brown.
8. Serve with French bread.
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