This is a great tasting and quick recipe to make for lunch or a night time meal. It’s good with a salad on the side and some hot rolls. It takes about 30 minutes to make up and cook; ten minutes for the made up and 20 minutes to cook.
3 cups cooked of chopped or shredded chicken
1 lb. of thin spaghetti
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
1 can petite diced tomatoes with green chili peppers, drained
1 lb. American cheese cut in small pieces
½ teaspoon salt
½ teaspoon black pepper
½ cup milk divided
Cook spaghetti in salted water according to instructions on package. Drain and dry out utensil to use for sauce. While spaghetti is draining, add the cream of mushroom and chicken soups, drained tomatoes, cheese, salt, pepper and ¼ cup milk to dried out utensil.
Cook over medium-low heat and stir often so it won’t burn until the cheese is melted and the sauce is smooth. Add the rest of the milk.
Then add the chicken and drained spaghetti and stir until completely coated. Then enjoy.