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Tuesday, November 4, 2008

Chicken Spaghetti

1 pkg. spaghetti noodles
2 chicken breasts, boneless & skinless
1 16 oz Velveeta Cheese, Mexican flavor
½ can Diced Green Chilies
1 can Cream of Chicken Soup
Milk to the consistency that you want it

Cook and season chicken w/Mexican seasoning and then cut into small pieces. Combine cheese, soup, and chilies on med. heat, making sure that you don’t scorch the cheese. Stir until cheese is melted, add chicken. Serve over spaghetti.

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