Chicken and Spaghetti
Shredded or diced chicken tossed with spaghetti and tomato or cream sauce. Comforting, versatile, and crowd-pleasing.
Shredded or diced chicken tossed with spaghetti and tomato or cream sauce. Comforting, versatile, and crowd-pleasing.
Ingredients
1 pound spaghetti
1 pound boneless chicken breast halves, cooked and chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4.5 ounce) can sliced mushrooms
1 onion, chopped
4 cups frozen cauliflower and carrots
1 (10 ounce) can diced tomatoes with green chile peppers (optional) 1 pound cubed processed cheese food
Method
Cook pasta in a large pot of boiling, salted water until al dente.
In a large bowl, mix together cooked spaghetti, chopped chicken, cream of mushroom soup, canned mushrooms, onion, and vegetables. Mix in tomatoes with chilies, if desired. Pour mixture into a greased 2 quart casserole dish. Place cubed processed cheese food on top of dish.
Bake in a preheated 350 degree F (175 degrees C) for 30 minutes, or until cheese is bubbly and melted.
