Monday, April 14, 2008

Cheesy Chicken Spaghetti

Adapted from Cooking with Paula Deen march/April 2008
1 pound ground chicken (or pack of chicken breasts boiled and shredded)
1 tablespoon dried chopped onion
1/2 block cubed velveeta
1 jar of spaghetti sauce
1 cup chicken broth (I measured out 1 cup and put the rest of the can in with the water for the pasta)
1 can cream of mushroom soup
8 oz spaghetti

Brown chicken with onion.

Cook and drain pasta.

Preheat oven to 350. Spray an 8 x 8 pan with cooking spray.

In a large pot stir together cheese, soup, tomato sauce, broth, and chicken stirring occasionally until cheese is melted. Remove from heat and gently mix in spaghetti.

Bake 30 minutes, or until hot and bubbly.