Cheesy Chicken Spaghetti (Italian)

Fills one 13”x9” and one 9”x9”

Ingredients

2 lbs. chicken, shredded
2 lbs. thin spaghetti
½ C butter
1 medium onion, diced
2 cans cream of mushroom soup
2 cans stewed tomatoes (Italian style), drained
1 lb. Velveeta cheese, diced
1 t salt
1 t pepper
1 T garlic powder
1 T parsley
½ t Italian seasoning



1) Cook chickens in boiling water until fully cooked (approximately 1 hour). Remove from water, cool and debone.

2) Saute onions in butter. Add tomatoes, mushroom soup, cubed velveeta and spices. Stir until cheese is melted and well mixed. Then stir in chicken.

3) Meanwhile, boil spaghetti in chicken stock water and drain.

4) Add chicken and cheese mixture to spaghetti and mix well.