Chicken Spaghetti II

Creamy chicken spaghetti with condensed chicken soup, diced tomatoes with green chiles, and melted processed cheese.

Ingredients

• 3 boneless, skinless chicken breasts
• 8 oz spaghetti
• 1 can condensed cream of chicken soup, 10¾ oz
• 1 can diced tomatoes with green chiles, 10 oz
• 1 lb processed cheese, cubed
• Salt and black pepper
• Pinch of garlic powder

Instructions

1. Place the chicken in a pot, cover with salted water, and boil until cooked through. Remove the chicken, reserving the cooking liquid, and shred it.
2. Cook the spaghetti in the chicken broth until tender, about 8–10 minutes. Drain.
3. Return the spaghetti to the pot over low heat. Add the shredded chicken, soup, tomatoes with chiles, and cheese.
4. Season with salt, pepper, and garlic powder. Stir until the cheese melts and the sauce is hot.