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)

Commentaires

Articles les plus consultés