Chicken Spaghetti

By lacyb123

Ingredients

• 2 cups Cooked Chicken
• 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 1 can Cream Of Mushroom Soup
• 1 can Cream of Chicken soup
• 2 cups Velveeta
• 1/4 ¼ cups Finely Diced Green Pepper
• 1/4 ¼ cups Finely Diced Onion
• 1 can rotel
• 2 cups Reserved Chicken Broth From Pot
• Salt And Pepper, to taste
• 1 cup Additional Grated Sharp Cheddar Cheese

Details

Servings 10

Preparation

Step 1

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).