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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Another great recipe from my VFW Cookbook thanks B. Volmar Ingredients:
1 boneless skinless chicken breast, cubed |
2 green peppers, diced |
1 large onion, diced |
1 (10 1/4 ounce) can cream of mushroom soup |
1 (10 1/4 ounce) can cream of chicken soup |
1 (10 1/4 ounce) can cheddar cheese soup |
1 (4 ounce) can green chilies, chopped |
1 (10 1/4 ounce) can rotel tomatoes (hot) |
1 (6 ounce) can black olives, sliced |
1 lb spaghetti (cooked) |
Directions:
1. In large pan saute chicken, peppers, and onions until done.
2. Add soups, tomatoes, chilies and olives.
3. Simmer 20 minutes on low.
4. Serve over spaghetti.
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