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Mexican Chicken Spaghetti
1lb cooked, cubed or shredded boneless skinless chicken
1 package spaghetti
1 can Rotel, drained
1/2 cup onion chopped
2 cans cream of mushroom or chicken soup (whichever you prefer)
1-2 cups shredded cheese (depending on how much you like)
3/4 cup crushed tortilla chips
Preheat oven to 350 degrees. Cook spaghetti according to directions on package. Meanwhile, in a medium saucepan, add soups, Rotel, chopped onion and cheese until hot and bubbly and the cheese is melted. Mix in the chicken. Take spaghetti noodles and spread them out in a 9x13 pan. Pour chicken mixture over the noodles and then sprinkle with crushed tortilla chips. Bake for 20 minutes. Serves 6-8
2 comments:
This looks great and I do love Rotel.
Oh this sounds yummy!
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