Chicken Spaghetti

• 1 (7 oz.) pkg. spaghetti
• 1 (10 1/2 oz.) can Campbell's cream of chicken soup
• 1/2 soup can milk
• 1/2 tsp. garlic salt
• 3/4 c. shredded Velveeta cheese
• 1 (6 3/4 oz.) can Hormel chunk chicken breast
• 1/4 c. minced onion
• 1 Tbsp. fresh parsley
• salt and pepper to taste

1. Cook spaghetti according to package directions.
2. Drain, rinse and
3. set
4. aside.
5. In
6. a medium saucepan, add soup, milk, onion, garlic salt
7. and
8. 1/4 cup of the cheese.
9. Heat over low heat, stirring
10. until smooth; add chicken.
11. Put spaghetti in a 10 x 6-inch
12. Pyrex
13. dish
14. and pour sauce over spaghetti.
15. Mix well and top
16. with remaining cheese and the parsley.
17. Bake 15 minutes at 350u0b0.

spaghetti, campbells cream, milk, garlic salt, velveeta cheese, hormel chunk chicken breast, onion, fresh parsley, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=769106 (may not work)