• Cooking Time: 30
• Servings: 8
• Preparation Time: 45
• 4 chicken breasts
• 10 oz. spaghetti
• 1 can cream of mushroom soup
• 1 1/2 cups milk
• 1/2 onion, chopped
• 1/2 bell pepper, chopped
• 6 oz. Velveeta
• 1/2 cup Cheez Whiz
• small bay Lay's potato chips

1. Boil the chicken breasts in a large pot until done, and dice into bite size pieces. Save the broth.
2. Cook the spaghetti in the leftover chicken water until al dente, and drain. Put the spaghetti back into the pot.
3. Preheat the oven to 300F. While the spaghetti cooks, heat the cream of mushroom soup, milk, onion, bell pepper, Velveeta and and Cheez Whiz in a large saucepan until melted. Stir contstantly, or it will burn on the bottom.
4. Pour the soup-cheese mixture into the spaghetti and mix well. Stir in the chicken. Salt and pepper to taste.
5. Pour the mixture into an ungreased 9x13 pan. Crumble several handfuls of Lay's chips over the chicken spaghetti, until the surface is covered.
6. Cook uncovered at 300F for 30 minutes.

My grandmother lives in a small town in West Texas, and every year the surrounding communities come together and make a Lighthouse Cookbook. She found this recipe years ago, and we've been making it in our family since. It's so cheesy!!!