Chicken Spaghettifrom my cousin, Jennifer
2 cups cooked & cubed chicken
1 box (16 oz) cooked spaghetti
1 can cream of mushroom soup
1 can cream of chicken soup
1 can diced Rotel
1 can chicken broth (I use Swanson's since it's a little bigger)
Shredded Cheddar (I use a finely shredded mix Kraft makes)
Shredded Parmesan
Mix soups, Rotel, and chicken broth. Combine with chicken and noodles. Pour into a 9 x 13 ungreased pan. Cover with shredded cheddar cheese (recipe calls for 8 oz but I use at least 2 cups) and sprinkle with shredded parmesan cheese (I leave this off if I don't have it).
Bake at 350 degrees for 20-30 minutes or until bubbly around edges. (The recipe calls for 40-60 minutes, but mine only takes about 20-30 minutes, depending on whether I'm using freshly cooked and cut up chicken that's already warm or some I've thawed from the freezer that's cold. I think the 40-60 minutes might be when you've made it ahead and frozen it.)
The Rotel gives it a different flavor so it doesn't taste all "chicken-y."
The pictures came out dark and poorly focused. I have trouble indoors. Sorry!
This post is linked to Tasty Tuesday at Balancing Beauty and Bedlam.
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5 comments:
I make one that's almost the same. It's so good and freezes well!
I have made one very similar to this, and then also Pioneer Woman's version found here: http://thepioneerwoman.com/cooking/2007/06/chicken_spaghet/
My kids liked both, but preferred the PW version (as do I).
Also, I almost always double the amount of cheese!
This is a little different from my recipe but still looks tasty.
Mama Bear
What a lovely family....I am
one of Heather's grandmothers
and she calls me MiMi. I am
so happy to "meet" you all. As
you must know by now that I am
a very happy MiMi with successes to
come that will affect our
families. My heartfelt thank you.
for such a selfless act on
Robert's decision to see another
have a full life. Thank you...
and big Hugs, Myke
I will be trying your spaghetti
recipe very soon...sounds like
comfort food. Myke
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