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Ingredients
  • 2 to 3 chicken breasts, stewed with 2 bay leaves and 1 chicken bouillon cube for each cup water used
  • 1 lb Velveeta Cheese, cubed
  • 1 (10 oz) can tomato soup
  • 2 cans Mexican stewed tomatoes
  • ½ cup margarine
  • ½ small onion, diced
  • 1 lb spaghetti
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