1 package angel hair spaghetti, cooked
2 cans cream of mushroom soup
2 cans rotel, drained
1/2 – 3/4 pound Cubed velveeta
1 1/2 pounds chicken, cooked and cubed
1 cup shredded cheddar cheese
Mix soup, rotel, and velveeta in a saucepan. Heat until velveeta is melted. Add chicken. Place spaghetti in bottom of a 13x9 pan. Pour chicken mixture on top of pasta. Top with shredded cheddar cheese. Bake at 350 for 45 minutes to one hour.
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