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I am a stay at home wife and mother of three wonderful homeschooled children. I love to cook and am a field editor for Taste of Home magazine. Check back often to see what new recipes have been added!

Saturday, March 10, 2012

Chicken Etti


3 c. chicken (cooked and diced)
1 can cream of chicken soup
1 can rotel
1 lb. velveeta cheese
1 (2lb) box spaghetti

Melt cheese and add cream of chicken and rotel. Cook pasta. Mix everything together. Add a little water and cover with cheese. Bake at 350 until cheese is melted. Aprox. 20 min. Makes 2 (9x13) pans.
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