You only need minutes to prepare this meal and the oven will take care of the rest for you.
This is also a great freezer meal! If you’re making one of these, you might as well make two and freeze the other one for later. This one is definitely a keeper, you guys! My picky eaters love this chicken spaghetti and they often ask me to make this even when we don’t have any leftovers. That’s when I simply get a rotisserie chicken on my way home. Serve with some fresh green salad and dinner rolls, for a wholesome meal you’ll wan to eat again and again!
Ingredients
2 cups cooked and shredded chicken
3 cups cooked spaghetti
4 oz. Velveeta, melted
1 can Campbell’s cream of chicken soup
1 can green chilies or tomatoes with green chilies
1/2 tsp McCormick garlic powder
Instructions:
Mix altogether and pour into a greased 9×13 pan. Sprinkle the top with some shredded cheddar cheese. Bake at 350 for 30 min. or until bubbly.
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Quick tip: If Velveeta is not your thing, use your favorite cheese instead.