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Chicken Spaghetti II

By: Teresa Simmons

"This is one of our favorites. It is so easy and is great to serve to company. Great with French bread and salad."

Rate/Review | Read Reviews (198)

4,721 Saves

What to Drink?
	Chardonnay

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 to 10 servings

Ingredients

3 skinless, boneless chicken breasts
1 (8 ounce) package spaghetti
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 pound processed cheese food (eg. Velveeta)
salt and pepper to taste
1 pinch garlic powder

Directions

Boil chicken in a large pot of salted water. When chicken is done, remove from pot, keeping water/broth at a boil. Shred chicken and set aside. Put spaghetti in boiling chicken broth and cook for 8 to 10 minutes, until al dente. When done, drain broth.
Return pot with cooked spaghetti to stove, put over low heat. Add shredded chicken, soup, diced tomatoes with chile peppers and cheese. Season with salt, pepper and garlic powder to taste. When cheese is melted, dinner is ready!