Wednesday, August 27, 2008

Velveeta Spicy Chicken Spaghetti


12 ounces spaghetti, uncooked
4 boneless skinless chicken breast halves (about 1-1/4 pounds), cut into strips
1 pound (16 ounces) Velveeta Pasteurized Prepared Cheese Product, cut up
1 can (10-3/4 ounces) condensed cream of chicken soup
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (4-1/2 ounces) sliced mushrooms, drained
1/3 cup milk


Cook pasta as directed on package; drain. Return to same pan.

Spray skillet with no stick cooking spray. Add chicken; cook and stir on medium-high heat 4 to 5 minutes or until cooked through. Add Velveeta, soup, tomatoes & green chilies, mushrooms, and milk; sitr on low heat until Velveeta is melted. Add chicken mixture to pasta; toss to coat. Spoon into greased 13 x 9-inch baking dish.

Bake at 350 degrees for 35 to 40 minutes or until hot.

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