Creamy, cheesy, and comforting—perfect for a family dinner!

---

✅ Ingredients:

• 1 pound of uncooked spaghetti

• 1 teaspoon garlic powder

• 1/2 cup 2% milk

• 1 can (10.5 oz) condensed cream of mushroom soup (undiluted)

• 1 can (10.5 oz) condensed cream of chicken soup (undiluted)

• 8 oz Velveeta cheese, cut into cubes

• 2 cups cooked chicken, shredded or cubed

• 1/2 teaspoon black pepper (optional)

• 1/2 cup shredded cheddar cheese (optional, for topping)

• 2 tablespoons chopped fresh parsley (optional, for garnish)

---

👩‍🍳 Instructions:

1. Cook the spaghetti:
   Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.

2. Make the sauce:
   In a large saucepan over medium heat, combine the cream of mushroom soup, cream of chicken soup, garlic powder, and milk. Stir until well combined and heated through.

3. Add the cheese:
   Add the cubed Velveeta cheese to the sauce. Stir frequently until the cheese is fully melted and the sauce is smooth and creamy.

4. Add chicken:
   Stir in the cooked chicken and let everything heat together for 2–3 minutes. Add black pepper if using.

5. Combine with spaghetti:
   Add the cooked spaghetti to the sauce mixture. Toss everything together until the pasta is well coated with the creamy chicken and cheese sauce.

6. Optional baking step:
   Preheat the oven to 375°F (190°C). Transfer the spaghetti mixture to a baking dish. Top with shredded cheddar cheese and bake for about 10–15 minutes, or until the cheese is melted and bubbly.

7. Serve and garnish:
   Remove from the oven and let it cool slightly. Garnish with fresh chopped parsley before serving.

---

🍽️ Serving Tips:

Pair with a fresh green salad or steamed veggies for a complete meal. Leftovers reheat well the next day!