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Chicken Spaghetti by

Source: Terri


3 cans chicken
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
1 - 8 oz. can tomato sauce
1 can diced Rotel
1 pound Velvetta cheese
1 - 24 oz. pkg spaghetti noodles


Preheat oven to 350. Cook noodles until tender in one pan. Cook the soups and chicken in another pan. Cut up the Velvetta cheese and melt into mix. When noodles are done mix both pans into a large casserole dish. Mix good. Top with sliced Velvetta and put into oven until cheese melts. (I use Cheese Whiz a lot since it is easier.)

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