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Creamy Chicken Spaghetti

Creamy Chicken Spaghetti recipe
photo by:kraft
VELVEETA and condensed cream of mushroom soup make a delicious sauce for chicken and broccoli served with spaghetti.
time
prep:
10 min
total:
25 min
servings
total:
6 servings
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posted:
6/25/2005
posted:
6/7/2005
A little more complicated than other recipes, but definately well worth it. Very delicious. You can also substitute Light Velveeta and Light Mushroom soup for a healthier dish.
posted:
2/5/2005
Excellent! I really enjoyed this recipe and so did the wife. We will make this again. :)
posted:
9/19/2004
I have small children and even they enjoyed this recipe! My husband actually prepared it and it was nice and easy. We thought it was great!
posted:
8/31/2004
It had a good taste and instead of broccoli i used peas as a subistute. I also added a bit of mozzerala along with the velveta and it gave a nice taste to it.
posted:
6/16/2004
Delicious is all I can say!
posted:
6/14/2004
i changed it a little. I didnt use broccoli. I used red/green pepper, red/spanish onion 2 chicken breast cut into 1"pieces, 1/2 cup of milk, cream of chicken, can of mushrooms 1 cup of shredded mozza and spaghetti It was AMAZINGLY delicious
posted:
5/12/2004
This was a cinch for me to make since I had some leftover "15 Min. Parmesan Pasta Dinner" in the freezer that I prepared a couple of weeks ago. (Already has broccoli in it.) After browning the chicken and making the cheese sauce, we just put the sauce on top of the thawed (microwaved & heated) spaghetti. Sensational and quick!!
posted:
5/3/2004
I try to read other ratings to custimize the recipes for my family and I only used about 1C of cheese and it was perfect. Optional toppings black pepper and parmasan.
posted:
4/20/2004
This is the best recipe my family and I have ever tasted. Kraft struck gold with this recipe. Contrary to other comments, I believe this is a great recipe.
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