Chicken Spaghetti
4 cooked chicken breasts
1 lb. Velveeta Cheese
1 Can (14 oz) diced tomatoes
1 Can Ro-Tel
1 Can Cream of Mushroom Soup
1 large onion chopped
16 oz. spaghetti
Optional: Mushrooms and black olives
Boil chicken until cooked, sauté mushrooms and onions in pan with spray oil or 1 tsp. oil. In bowl combine soup, tomatoes and chunks of cheese. Dice chicken and add to mixture. Drain pasta and mix. Pour into casserole dish. Bake at 350̊ fro 30 min.
It's become a favorite at our house.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment