Chicken Spaghetti
from my cousin, Jennifer
1-16 oz box spaghetti noodles, cooked and drained
1 can cream of mushroom soup
1 can cream of mushroom soup
1 can Rotel
1 can chicken broth
1 cup chopped, cooked chicken
2 cups shredded cheese (I used one of the 8 oz Kraft mixes plus some grated Parmesan)
While spaghetti noodles are cooking, mix other ingredients except cheese together in a large bowl. I usually add about 1/2 cup water because otherwise it seems a little thick. Drain spaghetti and mix it in with the other ingredients.
Pour into a 9x13 casserole dish. Cover with shredded cheese.
Bake at 350 degrees for about 30 minutes, or until bubbly around the edges and hot in the middle.
The Rotel gives it a little kick and it's different than any other Chicken Spaghetti I've ever had. Yum!
Posts
4 comments:
We love this! It freezes well too.
That looks delicious !!! yammie yammie......lovely week !! warm hugs from me .....xxx....
Looks CHEESY!!! and YUMMY!!! two of my favorites. The Rotel added a kick that my family will enjoy.
THANKS!!! for visiting and leaving a nice comment. Come by and visit anytime.
This is a little different from my Chicken Spaghetti which has tomato sauce and some other ingredients not in your recipe.
It called for elbow spaghetti(not macaroni)and I used to be able to find it but not anymore...I used to make mine with leftover turkey after Thanksgiving....whichever recipe it is I know it is yummy.
Mama Bear
Post a Comment