Chicken Spaghetti

I made chicken spaghetti for my friends Katie & Dusty, because they just had a sweet new baby Avery. List of Characters: Spaghetti, 1 can of rotel, 2 cans of cream of mushroom soup, a block of Velveeta cheese, chicken, onions & garlic

Saute chicken. I use dark meat chicken thigh quarters with garlic, salt and pepper (you can use boneless skinless chicken breasts, but I think they get dry too quick) Saute chicken.

Saute sliced onions, oil, garlic and S&P

Brown chicken on both sides. Once chicken is browned and skin is crispy, put in oven to cook inside through.

Once chicken is cooked and cooled, shred it and combine with onions, cans of soup, rotel, diced velvetta and combine to form a fabulous sauce

If it gets too thick, just add some milk

While the sauce is combining, boil spaghetti according to package directions and drain. Add cooked noodles to a greased 9X13 baking dish. Pour chicken & cheese sauce over the top. Cover and cook at 350 for 15 minutes. Un-cover and top with any other cheese you can get your hands on (Parmesan, cheddar, mozzarella) and dried basil and cook another 15 minutes un-covered so the cheese can get browned, gold and bubbly.