Ingredients
6 chicken breasts, (roughly 36 ounces in total) boneless, skinless
14 oz spaghetti, (1 package) cooked
10 oz tomatoes and green chili sauce, preferably Ro-tel, mild or hot, drained
10½ oz condensed mushroom soup
10½ oz condensed chicken soup
2 cups fried onions, or fried shallots, preferably French’s
1 lb processed cheese, preferably Velveeta, cut into cubes
water, for poaching
Preparation
Preheat oven to 350 degrees F. Bring water to a simmer and add the chicken breasts.
Once done, drain the chicken and set it aside to cool down.
Combine all of the ingredients in a large Dutch oven except for the fried onions. Stir to combine then turn off the heat.
Allow the cheese to melt with the residual heat of the pot.
Slice the chicken into bite-size pieces then add into the pot.
Add the spaghetti and toss to combine.
Cover with the fried onions and bake at 350 degrees for 15 minutes until the cheese has completely melted. Serve.
