3 cans chicken broth
3 cans water
20 oz spaghetti
1 can cream of chicken soup
1 can cream of mushroom soup
1 can diced green chile (1/4 cup) or more depending on taste
1 (16 oz) box mild mexican Velveeta cheese
Bring to boil the chicken broth and water.
Cook spaghetti in broth and water until done (7-10 minutes)
DO NOT DRAIN!!!!
Add soups, green chile and Velveeta cheese
Simmer until rich, about 20 minutes.
Simmer in a heavy pan, or stir constantly
This makes a ton, so I always halve the recipe.
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