CHICKEN TETRAZZINI
From Angie Reid (from Aunt Tammy Flowers)
1 boiled & boned chicken
1 can mushroom soup
1 can cream of chicken soup
1 soup can of milk
8 oz. Velveeta cheese (more is better)
12 oz. spaghetti
Cook spaghetti in the chicken broth, drain and add all the ingredients.
Bake at 350 degrees until bubbling and hot all the way through.
Tammy's note: Sometimes I buy a roasted chicken and cook the spaghetti in chicken broth.
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