Chicken Tetrazzini

This recipe freezes exceptionally well
so make a double batch and freeze one
before baking. When cooking later
be sure to defrost before baking.

Ingredients:
1 lb boneless chicken breasts
1 lb spaghetti
1 small box velveeta cheese
1 can chopped tomatoes
1 can cream of chicken soup

Directions:
In a large pot of boiling salted water
add pepper, garlic power and onion powder.
place chicken and cook gently about 20 minutes
or until chicken is done.
Remove chicken from water
(save water) and return water to a boil.
Add pasta and cook until al-dente.
Cool chicken and cut into bite size pieces
In a small pot put soup, cheese and tomatoes
and melt slowly together.
Drain pasta and place in a large casserole
dish and mix in chicken and cheese mixture.
Bake at 350 for about 10-15 minutes
until bubbly and serve with some crusty bread.