Chicken Spaghetti

Name: Chicken Spaghetti
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 16 ounces thin spaghetti; 1 can condensed cream of chicken soup; 1 can condensed cream of mushroom soup; 1 (10-ounce) can petite diced tomatoes with green chile peppers, (drained); 1 pound Velveeta, (cut into cubes); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3 cups cooked chicken, (shredded); 1/4 cup to 1/2 cup milk (divided)

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 4

Author : Kathleen

chicken pasta recipes chicken spaghetti

Ingredients

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16 ounces thin spaghetti1 can condensed cream of chicken soup1 can condensed cream of mushroom soup1 (10-ounce) can petite diced tomatoes with green chile peppers, (drained)1 pound Velveeta, (cut into cubes)1/2 teaspoon salt1/4 teaspoon black pepper3 cups cooked chicken, (shredded)1/4 cup to 1/2 cup milk (divided)

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Instructions

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Step 1

In a large pot, cook pasta (16 ounces) in well-salted water, according to package instructions just until al dente. Drain. Dry out the pot to use for the sauce.

Step 2

While the pasta drains, add cream of chicken soup (1 can), cream of mushroom soup (1 can), drained tomatoes (1 can), Velveeta (1 pound), salt (1/2 teaspoon), pepper (1/4 teaspoon), and 1/4 cup milk to the dried pasta pot.

Step 3

Cook over medium-low heat, stirring often so the sauce doesn't burn until the Velveeta is melted and sauce is smooth. Add more milk, if needed, to thin the sauce a bit.

Step 4

Add cooked pasta and chicken (3 cups) and combine until evenly coated. Serve.