ginny's chicken spaghetti

How To Make ginny's chicken spaghetti

• 1

  Boil your chicken in water seasoned with garlic powder, onion powder and season salt until cooked. Dice the chicken into bite sized pieces and set aside. While the chicken cooks, dice the velveeta into smaller chunks.
• 2

  Use the chicken broth to cook your pasta. DON'T overcook. Drain when finished and leave in the colander.
• 3

  Put the empty pot back onto the burner and add Ragu sauce, ro-tel, velveeta chunks, and cream of mushroom soup. Stir until blended and heated through. Add in your chicken and pasta and stir until combined. Serve with a sprinkle of parmesan cheese.
• 4

  Notes: *The recipe is very versatile. You could use a rotisserie chicken or whole chicken but my family prefers chicken breasts. *For the pasta, you would traditionally use spaghetti noodles, but I find that the other types of pasta hold the cheese better for a juicy bite. *If you don't have Ragu Double Cheddar Sauce, then you can use 1/2 block of Velveeta and some milk. *You could also add the chicken spaghetti to a casserole pan, sprinkle with parmesan cheese and bake/broil until you get a golden brown crust.
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