Chicken Spaghetti

Hazel Smith's Hot Dish Recipe of the Week

Chicken Spaghetti

16 ounces spaghetti
5 cups chicken, boiled and chopped bite size
1 can cream of chicken soup
1 can cream of mushroom soup
1 large onion, chopped fine
stick of butter plus 1 tablespoon
2 cups shredded Velveeta cheese
1 can Rotel tomatoes
1 sleeve crackers

Boil chicken until fork tender. Remove from pan, cool and chop into bite size pieces. Reserve broth. Boil spaghetti in reserved broth according to package directions. Sauté chopped onions in the one tablespoon butter. Drain spaghetti and mix with chicken, soups, onion and Rotel. Spoon into a buttered 9×13 casserole. Melt stick of butter. Crush crackers. I use a rolling pin to crush crackers fine. Top spaghetti with crushed crackers. Pour melted butter over crackers. Cook 40 minutes at 350°.