Chicken Spaghetti
2 cups cooked & cubed chicken
1 box (16 oz) cooked spaghetti
1 can cream of mushroom soup
1 can cream of chicken soup
1 can diced Rotel
1 can chicken broth
Shredded Cheddar (I use a finely shredded mix Kraft makes)
Shredded Parmesan
Mix soups, Rotel, and chicken broth. Combine with chicken and noodles. Pour into a 9 x 13 ungreased pan. Cover with shredded cheddar cheese (I use at least 2 cups) and sprinkle with shredded parmesan cheese. Bake at 350 degrees for 40-60 minutes or until bubbly around edges. (I actually think mine only takes about 30 minutes.) I think the Rotel gives it a different flavor so it doesn't taste all "chicken-y."
2 cups cooked & cubed chicken
1 box (16 oz) cooked spaghetti
1 can cream of mushroom soup
1 can cream of chicken soup
1 can diced Rotel
1 can chicken broth
Shredded Cheddar (I use a finely shredded mix Kraft makes)
Shredded Parmesan
Mix soups, Rotel, and chicken broth. Combine with chicken and noodles. Pour into a 9 x 13 ungreased pan. Cover with shredded cheddar cheese (I use at least 2 cups) and sprinkle with shredded parmesan cheese. Bake at 350 degrees for 40-60 minutes or until bubbly around edges. (I actually think mine only takes about 30 minutes.) I think the Rotel gives it a different flavor so it doesn't taste all "chicken-y."
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