2 cups chicken, cooked and chopped (reserve the stock)
12 oz spaghetti, cooked and drained
½ onion, diced
½ stick butter
½ lb velveeta
1 can cream of chicken soup
Lightly brown the onion in the butter, then add the Velveeta and melt.
Combine soup, chicken, onion, velveeta and the chicken stock.
Spread in lightly buttered 9X13 dish and bake at 350 degrees until bubbly.
This recipe came from my friend, Shelley's, grandmother. I always make extra and freeze it for later.
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