Recipe by S
"My family has always loved this dish. This makes a big batch, so serve half immediately and freeze remainder. Add additional liquid when you serve frozen portion."
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1 (16 ounce) package
1 (1 pound) package
processed cheese food (such as Velveeta®), cut into cubes
chopped cooked chicken
sliced fresh mushrooms
I made this but, I tweaked it a little. I used everything she said (minus the Salt due to the cheese already having it) plus i added a big can of Cream of Mushroom, a Can of Ro*tel Tomato, and I cheated w/ Fajita Chicken. Yes I had to basically double everything but I ended up making 2 9x13 Glass Casserole Dishes and it was still gone the next day. Everyone loved it and said it was the best Chicken Spaghetti they had. Also I used the Mexican Style Velveeta Cheese too. Enjoy is all I can say.
Honestly, I wasn't convinced that the Velveeta cheese on its own would work, but this turned out to be pure creamy, cheesy, mellow goodness. The only liberty I took with the recipe was adding some buttered fresh bread crumbs as a topping, and I'd do that again. Thanks S, you made a Velveeta believer out of me with this recipe...enjoyed!
This made enough chicken spaghetti to feed a small army... and it was incredibly delicious. I baked a topping of Italian-style bread crumbs, Parmesan cheese, and olive oil on top; I also shredded the chicken instead of chopping it. Thank you so much for this recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
My Chicken Spaghetti
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 176
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