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- 4 chicken breasts cooked
- 12/16 ounce(s) spaghetti
- 1 medium sweet yellow onion chopped
- 10 ounce(s) can rotel
- 10 ounce(s) can cream of mushroom soup
- 10 ounce(s) can cream of chicken soup
- 4 ounce(s) can of mushrooms
- 16 ounce(s) stewed tomatoes
- 1 pound(s) velvetta
- parmesan cheese shredded
- Cook chicken. Reserve chicken broth and cook spaghettie noodles in the broth and drain. Saute onion and mushrooms in butter. Combine chicken, spaghetti, sauteed vegatables and remaining ingredients in a large sauce pan. Cook until cheese melts, stirring occasionally. Spoon into large baking dish. Top with parmesan cheese. Bake at 350 until bubbly.
This recipe is a personal recipe added by siskfamily and has not been tested or endorsed by MyRecipes.
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Chicken Spaghetii Recipe at a Glance
- COURSE: Main Dishes