1 pound boneless skinless chicken breast, cooked and shredded
1 pound spaghetti
1 can cream of mushroom soup
1 can sliced mushrooms (optional)
1 onion, chopped (optional)
1 can diced tomatoes with green chili peppers
1 pound Velveeta, cubed
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Let's Make It
Boil chicken about 1 hour - 1.5 hours ahead of time. Season however you would like. I use butter, garlic powder and salt. Once chicken is cooked and cooled, chop or shred it how you like. Cook pasta in a large pot of boiling, salted water until al dente.
In a large bowl, mix together cooked spaghetti, chopped chicken, cream of mushroom soup, canned mushrooms, onion, and diced tomatoes with green chili peppers.
Pour mixture into a greased 2 quart casserole dish. Place cubed Velveeta on top of dish.
Bake in a preheated 350 degree F (175 degrees C) for 30 minutes, or until cheese is bubbly and melted.