2 cups cooked and shredded chicken
3 cups cooked spaghetti
4 oz. Velveeta, melted
1 can Campbell’s cream of chicken soup
1 can green chilies or tomatoes with green chilies
1/2 tsp McCormick garlic powder
Mix altogether and pour into a greased 9×13 pan. Sprinkle the top with some shredded cheddar cheese. Bake at 350 for 30 min. or until bubbly.