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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This recipe is awesome because of its simplicity and great flavor! PS - It can also be an OAMC recipe, just freeze it in a couple of large ziploc bags after you mix it all together, thaw overnight, and follow the baking instructions listed. Ingredients:
2 -4 chicken breasts |
1 (16 ounce) can cream of mushroom soup |
1 (16 ounce) can cream of chicken soup |
1 (8 ounce) package velveeta cheese, cubed |
1 (16 ounce) can diced rotel tomatoes |
1 small onion, diced |
1 (8 ounce) package spaghetti noodles |
black olives, if desired |
mushroom, if desired |
Directions:
1. Preheat oven to 275.
2. Cook noodles, boil chicken, and cut it up.
3. Mix soups, cheese, Rotel, onion, and olives or mushrooms if desired in a large bowl.
4. Add hot noodles (drained).
5. Stir thoroughly.
6. Bake in a large casserole dish for 10-15 minutes, until the cheese melts evenly.
7. This recipe makes a lot so you may want to cut it in half unless you want to eat it for a couple of days!
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