 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Shredded chicken and spaghetti stirred into a mixture of melted cheese, green onion, tomatoes, red and green chile peppers and creamy mushroom soup. A Classic Chicken Spaghetti with a little bite. This is a good last minute chicken recipe for a family, and my 2-year-old loves to eat this recipe with his fingers. Also, this dish freezes well. Serve with garlic bread, if desired. Ingredients:
1 (16 ounce) package spaghetti |
1 (10.75 ounce) can condensed cream of mushroom soup |
3/4 pound processed cheese |
1 (10 ounce) can diced tomatoes with green chile peppers |
1 cup chopped green onion |
4 skinless, boneless chicken breast halves - boiled, cut into bite size pieces |
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat soup in a large saucepan over low heat. Add cheese and melt, stirring. When cheese is almost melted, stir in tomatoes with green chile peppers and green onion. Simmer over low heat for 2 to 3 minutes, stirring.
3. Add spaghetti and mix well, then stir in chicken. Heat through and serve.
|
|