Note: This recipe makes double amount.
8 boneless chicken breasts, cooked and cut into bite-sized pieces
24 oz. spaghetti
10-oz. package frozen seasoning blend or seasoning vegetables (frozen chopped onion, bell pepper, celery, & parsley)
1 can cream of mushroom soup
1 can cream of celery soup
1 can diced Rotel tomatoes, drained
2 4.5-oz cans chopped green chilies (or only one can for milder spice)
2/3 of a 2-lb. box Velveeta cheese, melted
1 cup cheddar cheese
1/3 cup milk
salt to taste
Cook chicken in water until tender. Reserve the water and use it to cook the spaghetti and seasoning blend together. When the spaghetti is done, let it sit in the water (about 15 minutes) until most of the broth is absorbed.
Add chicken to spaghetti along with remaining ingredients. Toss gently until mixed. Spoon into 2 greased pans. Bake at 350 degrees for 30 minutes.
Note: This recipe freezes well.