Chicken Spaghetti
12 oz cooked chicken
3 cups spaghetti
4 oz Mexican Velveeta (cubed & melted)
1 can 98% fat free cream of mushroom soup
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 can Rotel tomatoes (use whatever strength you can stand)
Sauté onions and peppers. Cook spaghetti. Mix all ingredients. Pour into
a greased baking dish (I used an 8 x 11 size) and bake at 400 degrees for
approximately 20 minutes.
6 servings
Have a great day!
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13 comments:
How yummy does this sound! I might even have everything in my kitchen to make it tomorrow...
Thanks for sharing!
I LOVE chicken spaghetti. Lana has a good recipe, but I think , next time, I am trying yours. My hubby will loves this, with the Ro-Tell and mexican cheese, it will give it a little "kick".
Love it. thanks for sharing and joining us, again, this week!
WE love chicken spaghetti. It freezes so great that it is one of my favorite freezer meals for busy nights.
Yummy! That is one of my mom's favorites and most delicious dishes. Thanks for the reminder!
Oh...I love chicken spaghetti! Now I want some.
Thanks for the recipe,
Krista
This sounds delicious! I can't wait to make it. Thanks for sharing.
Cheryl,
You always have the greatest recipes! Thank you for sharing them!
Yum-oh...I'll be making this for sure!!!
Have a BLESSED day.
This is my "taking food" to a friend meal because it makes so much.
Okay now my tummy is tempted. I will definitely try this one. Thanks.
I Just made chicken spaghetti the other night, but I'm thinking I like your recipe better!!
I really like Chicken Spaghetti. I always forget how to fix it. Thanks for sharing this with us.
I am trying to get back into the swing of things. I feel like I have been gone forever. I saw the new "Followers" thingy that I can't wait to figure out how to add to my blog.
Thanks for all the prayers and encouragement!
Sweet Blessings,
Darlene
That looks so good!!!!!! I have to try it!
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