Prep 15 mins
Cook 35 mins
- 1 cup milk
- 1⁄2 cup mayonnaise
- 1 lb Velveeta cheese, cubed
- 2 cups cubed cooked chicken
- 1 ounce tiny green peas
- 3 -4 carrots, sliced and boiled
- 5 ounces thin spaghetti, cooked
- 1 tablespoon chopped chives
- Combine milk and mayonnaise in double boiler.
- Add cheese and cook, stirring, until sauce is smooth.
- Add remaining ingredients, mixing well.
- Pour into greased 2-quart casserole.
- Bake at 350F for 30-40 minutes or until bubbly.