Melissa’s Chicken Spaghetti


  • 4 boneless chicken breast halves, cooked and chopped
  • 1 can cream of mushroom soup
  • 1 can chicken broth
  • 1 can Rotel tomatoes with green chilies
  • 1 small jar pimientos
  • 1 pound Velveeta cheese, cubed or shredded
  • 12 ounce package linguine noodles
  • salt and pepper to taste

Preparation
Boil linguine until done. Mix together soup, broth, tomatoes, pimientos. Layer in a baking dish: linguine, chopped chicken, soup mixture. Cover with the cheese and bake at 350° until cheese is melted.

Stir mixture before serving and add salt and pepper to taste.

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Category: Chicken Spaghetti Recipes