Kentucky Spagetti

        Last summer when I went to Kentucky with my son and his family to visit my aunt and cousin, my cousins wife fixed this for one of our meals. She called it Chicken Spagetti, but the first time I made it for my grandkids, they named it Kentucky Spagetti.  The ingredients are simple and something most of us have in our pantry and fridge.

4 chicken breasts

1lb. of Velveta Cheese

1can Cream of Chicken Soup

1 can Cream of Mushroom Soup

1 can Rotelle (mild) or original for more of a kick.

1 lb. Spagetti noodles

1 cup chicken broth

Boil the chicken and spagetti at the same time.

While that is cooking, cube the Velveta and mix the soups, and tomatoes together.

Drain the chicken and reserve one cup of the broth.

Do you have one of these. It is called a Spider and has become one of my favorite tools in the kitchen. Thanks to Food Network, it is just one of the things I have learned about that makes cooking just a little easier.

I add the cheese to the hot broth and stir to melt it just a little. Drain the spagetti and put back in pan.

Add chicken broth and cheese to the other ingredients.

Chop or pull chicken and add to spagetti in pan. Add the other ingredients and stir.

Pour into 9x13 baking dish that has been greased or sprayed with cooking spray and bake for 1 hr. at 350 degrees or until bubbly.

About 15 minutes before it is done, sprinkle crushed croutons (I used garlic, herb) on top and "Voila" you have Kentucky Spagetti for dinner.

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