Whenever you make chicken spaghetti, and the last thing you add to the dish is the velveeta cheese, just cut the cheese in cubes and stir in chicken spaghetti, and turn the pot off. It will be hot enough that the cheese will melt, and all you have to do is stir. This way it will not scorch.
By Gail Crawford
Chicken Spaghetti
Ingredients
2-3 chicken breasts
1 lb. spaghetti
1 bell pepper
1 small onion
8 ozs. Velveeta cheese spread
1 can Rotel tomatoes and peppers
1 can cream of chicken soup
1 stick margarine
Directions
Boil chicken. Remove from broth. Tear apart chicken when cool. Boil spaghetti as package directions and drain. Saute chopped onion and bell pepper with margarine. Mix Rotel and soup. Add spaghetti and chicken, along with onion mixture. Add cheese and heat on low till cheese is melted, stirring occasionally.
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