- This topic has 1 reply, 1 voice, and was last updated September 30, 2016 at 11:10 pm by .
- September 30, 2016 at 11:10 pm #373385mos
This is a wee bit different from my other recipe, hence the title…
Chicken Spaghetti II
1/2 lb spaghetti, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
8-oz American cheese, cut into 1/2-inch cubes
10-3/4 oz can 98%-fat-free condensed cream of chicken soup
10-oz can Rotel tomatoes and chilies, undrained
4-oz cam mushroom pieces and stems, drained
2 tbs milk
Heat oven to 350º.
Cook spaghetti as directed on package, omitting salt.
Meanwhile, cook and stir chicken in large skillet sprayed with cooking spray on medium-high heat 8 to 10 min or until done. Add remaining ingredients. Cook and stir 5 min or until cheese is completely melted and mixture is well blended.
Drain spaghetti. Add to chicken mixture. Mix lightly. Spoon into 9-inch square pan sprayed with cooking spray.
Bake 30 to 35 min or until heated through. Serves 8
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