Wednesday, October 26, 2011
Chicken Spaghetti
2 c. cooked and shredded chicken
3 c. cooked spaghetti
4 oz. Velveeta {or more}, melted
1 can cream of chicken soup
1 can green chilies {or a can of rotel}
1/2 tsp. garlic powder
Mix altogether and pour into a greased 9x13 pan. Sprinkle the top with some shredded cheddar cheese. Bake at 350 for 30 min. or until bubbly.
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