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Thursday, March 5, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Mindy Cobb
  • 4 boneless chicken breasts
  • 1 (8 oz.) package Velveeta cheese
  • Ro-Tel tomatoes, to taste
  • 1 can cream of mushroom soup
  • 1 package spaghetti
  • Milk
  • Salt, to taste
  • Pepper, to taste
  • Garlic powder, to taste
Boil chicken until done. Cut chicken into bite-size pieces. Drain broth into a bowl and reserve.
Boil spaghetti according to package directions in reserved broth.
Combine the chicken, spaghetti, cream of mushroom soup, Ro-Tel, salt, pepper and garlic. Melt Velveeta in microwave. Stir in enough milk to make it creamy. Add cheese mixture to remaining ingredients and mix well. Season to taste.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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