I like to use cooked chicken from my Shredded Chicken {Slow-Cooker} recipe, fresh or frozen!
Chicken Spaghetti
1 ½ pounds cooked chicken, chopped
or shredded
½ onion, chopped
1 T butter or margarine
1 can cream of chicken soup
1 can cream of mushroom soup
1 c milk
1 small can whole green chilies,
chopped
12 oz Velveeta cheese, cubed
1 t garlic powder
½ t seasoned salt
½ t freshly ground pepper
1 pound dried spaghetti
Preheat oven to 350o. Cook pasta according to package
directions. While waiting for water to
boil and for pasta to cook, heat butter or margarine in a large sauce pan and sauté
onion until translucent. Add both soups,
milk, chilies, cheese, garlic, salt and pepper.
Cook over medium heat, stirring frequently until cheese is melted and
all ingredients are combined. Add
chicken, stirring until incorporated.
Once pasta is cooked, drain and
rinse with cool water. Then stir in chicken
sauce mixture and spread into a lightly greased 9x13 baking pan. Bake uncovered for about 30 minutes or until lightly
browned on top and bubbly. Let sit 5 minutes before serving.
Serves 10
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