Chicken Spaghetti

Easy! Easy! Easy! I got this recipe from my friend Jeri, it has great flavor. Cooking the spaghetti in the same liquid as you cooked the chicken in, gives it great flavor. The cheese melts and thickens and coats spaghetti and chicken.

Some recipes I have found online place spaghetti, chicken mixture into a 13×9 baking dish and cook in oven at 350 for 45 minutes. I have never done this. We just eat it when the cheese is all melted

Ingredients

• 1 whole chicken cut into 8 pieces
• 3 cans chicken broth
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 12oz. package spaghetti
• 1 lb. Velveeta cheese, cubed
• 1 sm. can chopped green chili
• small jar diced pimentos

Instructions

1. In a large pot add the 3 cans of chicken broth and 2 cans of water, bring to a boil. When boiling add chicken pieces and turn heat down to medium-low and cook chicken for 35- 45 minutes.
2. Remove the chicken and 2 cups of broth from the pot. When the chicken is cool remove skin and bones and shred chicken. You will have a generous 2 cups of white and dark meat. Discard skin and bones.
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3. Cook the spaghetti in the broth you have in the pan. Cook until al dente. Do not overcook.
4. When the spaghetti is cooked, do not drain broth. Add soups, chicken, Velveeta cheese and green chili, and pimentos if using.
5. You may need to add 1 cup of reserved broth if needed.
6. You may need to keep heat on low until all cheese is melted