Ingredients

The following ingredients have 4 Servings
  • 16 ounces thin spaghetti
  • 1 can condensed cream of chicken soup
  • 1 can condensed cream of mushroom soup
  • 1 (10-ounce) can petite diced tomatoes with green chile peppers, (drained)
  • 1 pound Velveeta, (cut into cubes)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups cooked chicken, (shredded)
  • 1/4 cup to 1/2 cup milk (divided)

Instruction

  • In a large pot, cook pasta in well-salted water, according to package instructions just until al dente. Drain. Dry out pot to use for the sauce.
  • While the pasta drains, add cream of chicken soup, cream of mushroom soup, drained tomatoes, Velveeta, salt, pepper, and 1/4 cup milk to the dried pasta pot. 
  • Cook over medium-low heat, stirring often so the sauce doesn't burn until the Velveeta is melted and sauce is smooth. Add more milk, if needed, to thin the sauce a bit.
  •  Add cooked pasta and chicken and combine until evenly coated. Serve.