Best Chicken Dishes

Start by mixing all the ingredients together, except the Parmesan cheese, and place in a 1 1/2 quart casserole dish.

Cover it up and bake it at 350° for 30 to 35 minutes or until hot and bubbly. Stir once or twice toward end of cooking time to mix ingredients.

You can vary the amounts of ingredients slightly if you desire. Sprinkle with Parmesan cheese before serving the meal.

Ingredients:
1/4 cup sliced ripe olives
1/2 lb. cubed velveeta
salt & pepper to add taste
Gratef parmesan cheese
1 or 2 cups cooked chicken cut in chunks
1 (6 oz.) pkg. thin spaghetti (cooked until done)
1 can cream of undiluted mushroom soup
1/2 cup diced onion

Spray your oven with a no stick cooking spray. Add onion and green pepper; cook and stir on medium-high heat 3 to 4 minutes or until tender-crisp. Stir in tomatoes and tomato paste.

Bring it to boil and then reduce the heat to low and let it simmer 10 minutes. Stir in velveeta and cook 1 minute or until the velveeta is melted.

Stir in the spaghetti while cooking 2 to 3 minutes or until thoroughly heated.

Ingredients:
1 can (14-1/2 oz.) Italian-style stewed tomatoes
1 can (6 oz.) Italian-style tomato paste
1 medium chopped onion
1 green chopped pepper
1 lb. (16 oz.) Velveeta Pasteurized Process Cheese Spread
12 oz. spaghetti, cooked according to package and drained

Boil chicken in a large pot of salted water. When chicken is done, remove from pot, keeping water/broth at a boil. Shred chicken and set aside. Put spaghetti in boiling chicken broth and cook for 8 to 10 minutes, until al dente. When done, drain broth.

Return pot with cooked spaghetti to stove, put over low heat. Add shredded chicken, soup, diced tomatoes with chile peppers and cheese. Season with salt, pepper and garlic powder to taste. When cheese is melted, dinner is ready.

Ingredients:
3 skinless, boneless chicken breasts
1 (8 ounce) package spaghetti
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 pound processed cheese food (eg. Velveeta)
salt and pepper to taste
1 pinch garlic powder