Ingredients:
1 lb. dry spaghetti, broken into quarters
2 c. pre-cooked chicken breast, roughly chopped
1 can cream of mushroom soup, undiluted
1 can cream of chicken soup, undiluted
1/4 c. green pepper, finely diced
1/4 c. yellow onion, finely diced
16 oz. chicken broth
2 c. shredded cheddar cheese, reserving 1/2 c. for later use
1 tsp. season salt
Salt and pepper, to taste
Directions:
Cook spaghetti according to package directions until al dente. Drain.
While the spaghetti is cooking, combine the pre-cooked chicken breast, 2 cans soup, green pepper, onion, chicken broth, cheddar cheese and season salt. Mix well.
Add cooked spaghetti to chicken mixture and stir to combine.
Pour mixture into a greased 9x13 baking dish and top with 1/2 c. reserved cheddar cheese.
Bake at 350 degrees until bubbly, about 35 minutes.
Note~ This can be prepared the night before and refrigerated until ready to use.
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