INGREDIENTS

  • 1 (10ounce)can chicken broth
  • 1 small onion
  • 14 ounces cream of mushroom soup
  • 14 ounces cream of chicken soup
  • 2 (20ounce)cans white meat chicken (or more)
  • 1 lb Velveeta cheese
  • 1 lb spaghetti
  • 1 cup parmesan cheese

DIRECTIONS

  1. Preheat Oven to 350 Degrees.
  2. Boil Spaghetti in pan until its flexable.
  3. Melt Velveeta cheese, cream of chicken, cream of mushroom, and broth in medium size sauce pan.
  4. Place boiled and drained spaghetti in a 13×9 baking dish, pour cheese/soup mixture on top.
  5. Bake for 45 minutes, remove and sprinkle on Parmesan cheese, bake another 10-15 minutes until slightly browns on edges.
  6. Let cool for about 5-10 minutes & serve.