 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | breast, bone removed | chicken, skinless | 4 | ounces | Spaghetti, whole-wheat, dry | 1/3 | can (10.75 oz) | cream of chicken soup, condensed | 1/3 | can (10.75 oz) | Cream of Mushroom condensed soup | 1/2 | cup | Tomatoes, red, ripe, canned, with green chilies | 1 1/3 | Usda default (100 gm - 4 oz) | Velvetta cheese |
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Steps
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Sequence
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Step
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| 1 | Cover chicken with water and boil until tender. | 2 | Remove chicken. Save broth. De-bone chicken and chop meat. Discard bones. | 3 | Cook spaghetti in broth and drain. | 4 | Cube Velveeta, add Rotel tomatoes and melt. | 5 | Mix soups with chicken and spaghetti. | 6 | Add Velveeta mixture. Season to taste, thin with broth as needed. | 7 | Bake 45 minutes at 350 degrees |
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