canned mushrooms (1 small can)
cubed Velveeta cheese
1 can tomato soup
1 can canned milk
Cook whole chicken. Bone and cut into pieces. Save
broth. Cook spaghetti; drain. Put 1 layer of spaghetti in
roasting pan. Top with some chicken, mushrooms and cubed
Velveeta cheese. Mix the following until well blended: tomato
soup, canned milk and chicken broth. Pour half of the mixture
over spaghetti, chicken, mushrooms and cheese. Make another
layer of spaghetti, chicken, etc., then pour remaining liquid
over second layer. Make sure the spaghetti is covered. Cover
and bake at 350 degrees for about 1/2 hour or until mixture is bubbly
and cheese has melted.
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