Quick Chicken Spaghetti
3 cooked chicken breasts OR 2 cans cooked chicken
12 oz. spaghetti
1/4 of a large Velveeta
1 can of Rotel
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
4 oz. can mushrooms
small jar of pimentos
1 cup shredded Cheddar
Boil water and cook spaghetti. In a saucepan, put both cans of soup and can of Rotel. Add Velveeta - okay I honeslty don't really measure, but about 1/4th of a large Velveeta. Stir until Velveeta melts. Add, pimentos and mushrooms.
Drain spaghetti and add to soup mixture. Add cooked chicken to mixture and stir well. Dump the spaghetti mixture into a 9 x 13 greased pan. Sprinkle with cheddar and bake at 350 degrees for about 15 minutes or until cheese melts.
Soooo easy, right?
As usual, the pictures could be better if only I had an awesome camera. Maybe I'll get one by the time I have grandkids.
You know wha
ReplyDeleteAack!! Stupid blogger always publishing my posts!!:( I was going to say my Dave thing to do with chicken spaghetti lately is a whole rotisserie chicken!! Quick easy and no cooking required;)
ReplyDeleteThis looks yummy and easy, too!
ReplyDeleteMmm that looks really good. My husband just made a white lasagna with chicken. It was wonderful. I think I should start mixing chicken with pastas more!
ReplyDeleteMichelle
A-Tisket A-Tasket
Not only does that look yummy, I like the idea that it's baked. That would make it a great covered dish dinner, I think.
ReplyDeleteI always need ideas for those because I have a rare condition called Baptist Potluck Supper Anxiety.
You can never go wrong with Chicken Spaghetti as far as I'm concerned! Your recipe sounds super easy and GOOD!
ReplyDeleteGreat read thankss
ReplyDelete