Chicken Spaghetti

Grubilicious Contributor: Stacy McCarty

I made this for dinner this week and it was so easy and really, really good. So, just thought I would share. Also, Jackson loved it. It is sometimes difficult for get Jackson to eat the same thing that Nathan and I eat, but this was a hit with him.

Ingredients:

1-1.25 lb. chicken breasts or tenders
12-16 oz. spaghetti
1/2 onion, diced
1 can cream of mushroom soup
1 can cream of chicken soup
6-8 oz. Velveeta cheese

Directions:
1. Boil the chicken breasts or tenders until cooked thoroughly. Remove chicken from boiling water and chop into small pieces or shreds. Cook spaghetti and onions in same water (now chicken broth) according to spaghetti package. Drain spaghetti and onions.
2. In a large saucepan/dutch oven, mix 2 cans of soup, spaghetti and onions, and chicken and begin warming. Cut Velveeta into chunks and mix in. Heat until thoroughly warm and cheese thoroughly melted....I would say about 20 minutes...stirring frequently.

HEALTHY VERSION: You can substitute the regular spaghetti for whole wheat (which is just as good, by the way) and I always use the 98% fat free cream of mushroom and chicken. Plus, I think 2% Velveeta is pretty good too. So, I think you could actually make this slightly healthy.