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Mexican Chicken Spaghetti

Pasta Level of Difficulty: Easy If you love cheesy goodness you will love this!

Ingredients:

2 Large chicken breast or 8 chicken breast tender strips Spaghetti, approx. 4 servings Medium Onion Extra virgin olive oil 1 can Cream of mushroom soup 1 can Cream of chicken soup 1/2 - 1 cup Chicken broth (can substitute with milk) 1/2 - 1 cup Milk 3/4 of a large block Velvetta cheese 1 pkg shredded Mexican blend cheese Cummin, Onion powder, Garlic powder, Salt, Pepper

Mixing Instructions:

Cube chicken in bite size pieces and place in skillet with olive oil. Coarsely chop half of the onion and add to chicken. Season with cummin, onion powder, garlic powder, salt and pepper. Don't be shy, you probably won't use too much.

Cooking Instructions:

While chicken is cooking: Cook spaghetti by package directions. In a crock pot put soups, broth, milk and velvetta cheese. Heat so that velvetta can start melting. You can add more spices to the crock pot if you like. When chicken is done, add to the crock pot. Coarsely chop the rest of the onion and add to the crock pot. This onion will stay firm giving a little crunch when eating it. (YUM!) When spaghetti is done, drain and add to the crock pot. Give it a good stir and let it sit, stirring occasionally to check velvetta. If you feel it is getting too dry go ahead and add more milk & stir.

Serving Suggestions:

Before serving, heavily sprinkle with the Mexican cheese blend and let it melt. Don't stir this in. This is great served with a salad and garlic bread!