Kayti's Chicken Spaghetti

By Tdunl

Ingredients

• ● 1 cooked chicken, bone and skin removed (I use a grocery rotisserie chicken)
• ● 1 can cream of mushroom soup
• ● 1 can cream of chicken soup
• ● 1 can cream of tomato soup
• ● 1 16 oz. can of diced tomatoes
• ● 1 16 oz. box of spaghetti
• ● 4- 6 oz. velveeta, cubed (regular or 2%)
• ● You may add any of the following according to taste, 1 chopped onion, minced garlic, 1 c. sliced mushrooms, 1 chopped green pepper, or 1 small chopped zucchini.

Preparation

Step 1

1. Cook spaghetti in a large pot.
2. If adding vegetables, place a small amount of oil in a saucepan, and add vegetables. Cook until translucent.
3. While spaghetti is cooking, remove chicken from bone. Separate into bite size pieces and discard skin and bones.
4. Drain spaghetti in a large colander or strainer. In same large cooking pot, add all 3 cream soups, diced tomatoes, any cooked vegetables, chicken and velveeta. Stir to blend over medium heat until smooth, but do not boil.
5. Add cooked spaghetti and stir to blend. You may cook over low heat on the stove for 15- 20 minutes, or you may place in a large casserole dish and bake at 325 degrees for 20- 30 minutes to heat through.
Serves 8- 10. Leftovers keep for 3- 5 days. Great for pot- lucks or family gatherings, with some leftover for lunch.

This recipe loves variation. You can use different cream soups. You can omit tomatoes. You can add "heat" with ro-tel tomatoes. You can add extra cheese. Just make it your own!
P.S. This is a recipe that is very popular in East Texas. Go to any pot- luck, and there will be at least four different variations of chicken spaghetti.