Mexican Chicken Spaghetti |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Nice twist to chicken tetrazzini. Ingredients:
8 chicken breasts, boiled, chopped, reserve 6 cups broth |
12 ounces vermicelli, cook in broth |
1 large green pepper, chopped |
1 large onion, chopped |
12 ounces velveeta mexican cheese |
1 (10 ounce) can ro-tel mexican festival tomatoes |
2 (3 ounce) jars mushrooms |
1/2 cup butter |
Directions:
1. Saute onion and pepper in butter.
2. Combine all ingredients.
3. Bake 350 degrees for 30 minutes or until bubbly and browned.
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