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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 chicken breasts cooked |
12/16 ounce(s) spaghetti |
1 medium sweet yellow onion chopped |
10 ounce(s) can rotel |
10 ounce(s) can cream of mushroom soup |
10 ounce(s) can cream of chicken soup |
4 ounce(s) can of mushrooms |
16 ounce(s) stewed tomatoes |
1 pound(s) velvetta |
parmesan cheese shredded |
Directions:
1. Cook chicken. Reserve chicken broth and cook spaghettie noodles in the broth and drain. Saute onion and mushrooms in butter. Combine chicken, spaghetti, sauteed vegatables and remaining ingredients in a large sauce pan. Cook until cheese melts, stirring occasionally. Spoon into large baking dish. Top with parmesan cheese. Bake at 350 until bubbly.
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