Chicken spaghetti with cheese
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Chicken spaghetti with cheese

Stephen

Ingredients

6-8 servings
  1. 16 oz thin spaghetti
  2. 4-6 boneless chicken thighs
  3. 1 onion
  4. 1 can cream of chicken soup 10 1/2 oz
  5. 3-4 stalks celery
  6. 1 can cream of mushroom soup 10 1/2 oz
  7. 1 can diced tomatoes with green chilies 10 oz
  8. 1 box Velveeta cheese 16 oz
  9. 8 oz shredded chedder cheese

Steps

  1. Boil chicken in water (You can add herbs and spices here if you wish). Set aside to cool.

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  2. Cook 16 oz. of spaghetti in the same water you used to cook the chicken. Drain and set aside.

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  3. Cut chicken into diced size cubes.

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  4. Saute onions and celery in olive oil until translucent

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  5. In a large pot combine cream of chicken soup, cream of mushroom soup, sauteed onions and celery, diced tomatoes with green chilies, and cubed cheese and heat on low to medium.

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  6. Once the Velveeta cheese has melted add chicken and spaghetti to the pot and mix well.

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  7. Pour everything into a large cake pan or glass cooking dish

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  8. Add a layer of cheddar cheese on the top and cook at 350° for 20 minutes

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