Ingredients
-
1
-
1
-
1
-
1
-
8
-
1/2
-
1/2
-
2
-
3
-
1
-
1
-
-
-
-
Directions
Cheesy Mushroom Chicken Spaghetti,This is one of my favorites because I can make it well ahead of time and it will only get more flavorful the next day.,Not bad, however I think she misentered how much pepper and garlic salt to use. 1 tablespoon is ALOT, and mine came out really peppery and salty. If I make this again I would cut back on the Velveeta and add milk to thin out the sauce, and definitely cut back on the pepper and garlic salt to, like, 1 teaspoon each.
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Steps
|
1
Done
|
Cut the Chicken Breast Into Rough Cubes, of About 1 Inch. Finely Chop the Mushrooms and Onions. |
|
2
Done
|
Over Medium High Heat, Sautee the Mushrooms and Onions in the Butter Until Soft. Add the Chicken, Garlic Salt, and Pepper, and Mix Well. |
|
3
Done
|
in a Large Pot of Boiling Water, Boil the Spaghetti For About 8 Minutes or Until Done a Little Less Than Your Liking, as It Will Cook a Bit Further in the Oven. Drain Completely. |
|
4
Done
|
Chop the Block of Velveeta Into Approximately 1 Inch Cubes. |
|
5
Done
|
in a Large Casserole Dish, Combine the Soups, Drained Can of Ro-Tel, Velveeta, and Chicken Mixture. Add the Pasta and Mix Together Well. (be Mindful of Mixing Up the Velveeta Because Sometimes the Little Cubes Like to Clump Together, Expecially After Getting a Little Warm from the Pasta.). |
|
6
Done
|
Bake Covered in a 350 Degree Oven For 30 Minutes. I Like the Top of Mine Crispy, So I Take Off the Cover and Bake For Another 10 Minutes. If You Don't Like Crispy, Then Keep It Covered. |
|
7
Done
|
Be Sure to Let It Cool For About 10 Mintues Prior to Serving. |
