Wednesday, March 12, 2008
Being the southern girl that I am, I have several favorite recipes that call for cream of mushroom soup and Velveeta. :) This one is so easy it nearly makes itself.
12 oz spaghetti
1 can ro-tel
6 to 8 oz. Velveeta
1 can cream of mushroom soup
1 small can sliced black olives
cooked chicken (I usually use about 2 cups of chicken that I have previously cooked and diced. You can use canned chicken in a pinch.)
Cook the spaghetti according to package directions and place in the bottom of a lightly greased 9x13 pan. Combine the remaining ingredients in a large sauce pan on medium heat, stirring until Velveeta is melted. Pour on top of spaghetti. Bake at 350 degrees for 20 to 30 minutes until bubbly.