Owner

How excited I am to be able to share all the remarkable things I learn every day from people that I come in contact with.

Mary Beth

CHICKEN SPAGHETTI

1 MEDIUM HANDFUL OF RAW SPAGHETTI (COOK UNTIL ALMOST DONE) (IF YOU USE TOO MUCH SPAGHETTI IT WILL BE TOO DRY)
4 TO 6 SKINLESS CHICKEN THIGHS OR LEGS (OR A COMBINATION) COOKED, DEBONED AND SHREDDED
2 CANS CREAM OF CHICKEN SOUP
1 CAN MILK
1 CAN MUSHROOMS (OPTIONAL)
1 MEDIUM ONION CHOPPED (OPTIONAL)
1 POUND VELVETTA CHEESE CUBED**
SALT AND PEPPER

MIX ALL INGREDIENTS TOGETHER AND PUT IN AN 8x8x2 INCH BAKING PAN. BAKE AT 375 DEGREES FOR APPROXIMATELY 30 MINUTES, OR UNTIL HOT THROUGHOUT.

** MELT THE CHEESE WITH THE CAN OF MILK IN THE MICROWAVE FIRST (KEEP AND EYE ON IT SO IT DOESN’T BOIL OVER OR BURN STIRRING IT FREQUENTLY)