Chicken Spaghetti Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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submitted by Nancy G. Chicken, with a smidgen of cheese melted in a spicy tomato & green chilie base with a hint of garlic and black pepper on a bed of thin spaghetti noodles. You can also add 4 oz. of light Velveeta, cubed to the mixture if you desire a cheesier casserole. Ingredients:
1 lb spaghetti noodles |
2 cup chicken, roasted |
2 tbs butter, softened |
10 ounce rotel canned tomatoes & green chilies, diced |
10 1/4 ounce cream of mushroom soup, prepared |
10 1/4 ounce cream of chicken soup, prepared |
1/2 cup cheddar cheese |
Directions:
1. Boil chicken, debone and set aside chicken broth to boil noodles in. Tear into bite-sized pieces. Set aside.
2. Boil noodles in chicken broth (or water) according to package directions. Do not drain.
3. Pre-heat oven to 350 F. Mix soups, butter, rotel tomatoes & chilie's in a large bowl. Stir in seasonings, I suggest garlic powder (optional) and black pepper (optional). Stir in chicken pieces and lastly, toss with noodles.
4. Prepare casserole baking dish with light cooking spray. Pour entire mixture into the dish and cover with foil. Heat in 300 F. oven until bubbly. Approximately 25 minutes.
5. Layer cheddar on top, as garnish and bake 1-2 minutes longer or until cheese melts.
6. ~I serve this with baby carrots~
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