MEXICAN CHICKEN SPAGHETTI
What You'll Need
- 8 oz angel hair pasta (I used regular spaghetti and it was fine)
- 2 c. cooked chicken, chopped
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 (10 oz) can of Rotel diced tomatoes and green chiles, undrained
- 1 c. sour cream
- 1 c. Shredded Mexican Cheese
How to Make It
- If needed: defrost and begin to cook chicken.
- Preheat over to 350 degrees
- Boil pasta according to package directions and drain. I left mine a little undercooked so they didn’t overcook when in the over. I’d recommend you do the same.
- Excluding the cheese, mix all other ingredients together and add to cooked pasta.
- Put in a 9×13 baking dish.
- Cover with foil and bake for 30 minutes or until hot and bubbly.
- Sprinkle with cheese and return to oven until melted. (about 5 minutes)
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