Happy Sunday! I hope everyone is enjoying the time change so far. I don’t like losing an hour of sleep, but I do love that we have extra daylight AND Spring is near! The weather has been beautiful this weekend. I ventured out yesterday and ran across a 40% off sale at The Loft! I’ve been wanting the Striped Two in One sweater for a while, so I finally snagged it. It’s so flattering and can be paired with jeans, dress pants, or even colored pants. To top it off, I found the Curvy Straight Leg Jeans on final sale for $19.99! I also cooked one of my favorite recipes, chicken spaghetti! It’s delicious and so easy to make. It takes very few ingredients and is a great go-to recipe after a long day at work, or just because you or your family have a huge craving for it!
16 oz. thin spaghetti or angel hair pasta noodles
1 lb. Velveeta (I got the 2%)
2 cups chopped cooked chicken (I just buy a small pack of chicken tenderloins)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can mild rotel
Salt and pepper to taste
2 cups mild shredded cheddar cheese
Boil the chicken and cut into cubes. Boil noodles. Put noodles and chicken into large pot on medium. Add Velveeta (I usually cut it up into pieces and put in the microwave for a few minutes to help with the melting process), cream of mushroom, cream of chicken, rotel, and salt and pepper. Cook and stir until cheese is melted. Now, if you wanted to, you could stop here and dig in. But if you prefer a casserole type dish, set your oven to 350, pour into 9 inch baking pan, and sprinkle with two cups of mild shredded cheese. Bake it in the oven for 30 minutes or until cheese is bubbly on top. Enjoy! This is also a great leftover dish!