From Beth Stroop.

Chicken Spaghetti

1 lb boneless skinless chicken breast
1 box of spaghetti noodles
1 can chicken broth
6 chicken bouillon cubes
1 can cream of mushroom
1 large block velvetta cheese
1 can rotel
shredded parmesan cheese

Put bouillon cubes in boiling water, allow to dissolve, add chicken. Cook chicken thoroughly and pull out of water and set aside to cool. Once chicken is cool, shred it. Use the same water to cook spaghetti. In a sauce pan, combine rotel, cream of mushroom, 1 cup of chicken broth, and velvetta. Heat slowly until velvetta is melted smooth. Add shredded chicken to cheese mixture and stir until chicken is coated thoroughly. In a casserole dish combine cooked spaghetti and chicken and cheese mixture. Top with shredded parmesan cheese. Bake at 350° for 10- 15 minutes.

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Jessie -

Just a small town girl married to a firefighter since 2008, but she's so much more than a Fire Wife. She's been a member of the FirefighterWife family since 2012 and knows marriage takes a lot of work, even when it's in the best seasons.


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