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Chicken Spaghetti
submitted by Jan
1 pound spaghetti
1 can cream of chicken soup
1 can nacho cheese soup (or cheddar cheese soup)
1 can tomato soup
1 can white chicken (like in a tuna can)
Cook and drain spaghetti and return to large pot. If water is scarce, save the water. Add canned ingredients, warm and serve.
Variations include:
picante sauce or ro-tel tomatoes instead of tomato soup
leave out chicken
use canned chicken broth for moisture in large servings
add peppers, onions, olives
Copyright © Sally Strackbein
www.EmergencyKitchen.com
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