8 oz. angel hair spaghetti
3 Tbsp. butter or margarine
2 Tbsp. chopped onion
1 Tbsp. flour
1 cup chicken broth
1 can cream of mushroom or chicken soup
1 cup milk
1 cup Velveeta cheese (diced)
2 1/2 to 3 cups chicken (cooked and diced)
Cook spaghetti in salt water. Melt butter and saute onion until tender. Add flour and stir, then add chicken broth and stir until flour lumps disappear. Then add soup, milk, and cheese. Stir until cheese is melted. Add chicken. Pour over spaghetti and mix lightly. Bake at 375 degrees for 45 minutes.
Thaw completely. Bake at 375 degrees for 45 minutes.