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Title: Easiest & Cheesiest Chicken Spaghetti
Categories: Poultry, Pasta, Cheese, Dairy, Chilies
Yield: 6 servings

1 lb Uncooked spaghetti
10 1/2 oz Can cream of mushroom soup;
- undiluted
10 1/2 oz Can cream of chicken soup;
- undiluted
8 oz Velveeta; cubed
1/2 c Milk
3/4 ts Garlic powder
1/4 ts Pepper
2 c Diced cooked chicken
14 1/2 oz Can diced tomatoes; drained
4 oz Can chopped green chilies
1/4 c Shredded Parmesan cheese
Minced fresh parsley; opt

Cook the spaghetti according to package directions.

Make sure you know how to make spaghetti noodles not
stick together - and don’t forget to salt the water.

In a Dutch oven or large saucepan, cook the condensed
soups, Velveeta, milk and seasonings over medium heat,
stirring until smooth.

Add the chicken, tomatoes and chiles to the cheese
sauce. Cook until heated through.

Toss the pasta with the cheese and chicken sauce, making
sure all of the spaghetti noodles are evenly coated.

Sprinkle each serving with Parmesan cheese, and if
desired, parsley.

Kristin Severs, Pleasant Hill, Iowa

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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... And as the cream sauce said to the asparagus -- Happy Hollandaise!
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