3 Boneless, Skinless Chicken Breasts, cooked & shredded (or Rotisserie)
1 can Cream of Chicken Soup
1 can Diced Tomatoes, with Green Chilies
½ Medium Onion, chopped
1 Small Green Pepper, chopped
2 Tbsp Butter
8oz Meltz Cheesy, cubed
8oz Spaghetti, cooked and drained
Salt & Pepper to taste
Preheat oven to 350 degrees.
Cook and shred chicken breast or use rotisserie chicken and set aside.
In a large skillet, melt butter over medium heat. Saute onions and green peppers for 3-5 minutes.
Stir in soup, cubed cheese and diced tomatoes with green chilies. Reduce heat to low, and cook until the cheese melts, stirring constantly.
Add chicken. Stir in cooked spaghetti. Season with salt and pepper to taste.
Pour into a lightly greased 2 qt. casserole dish and bake 30 minutes or until heated thoroughly.
Helpful Tip: Cook spaghetti in chicken broth and reserve a cup of the liquid when draining. If your
casserole seems to thick, just add a little of the reserved liquid to your preference.