Chicken Spaghetti

Chicken Spaghetti

Test Kitchen

Category

Main Dish

Ingredients

  • 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

Directions

  1. Preheat oven to 350 degrees.

  2. Cook and shred chicken breast or use rotisserie chicken and set aside.

  3. In a large skillet, melt butter over medium heat. Saute onions and green peppers for 3-5 minutes.

  4. Stir in soup, cubed cheese and diced tomatoes with green chilies. Reduce heat to low, and cook until the cheese melts, stirring constantly.

  5. Add chicken. Stir in cooked spaghetti. Season with salt and pepper to taste.

  6. Pour into a lightly greased 2 qt. casserole dish and bake 30 minutes or until heated thoroughly.
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