Mexican Chicken Spaghetti

Amanda S

By
@asteinour

Reheats well. Freezes well. Can be halved.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6
Prep:
20 Min
Cook:
40 Min
Method:
Bake

Ingredients

4
skinless, boneless chicken breasts
1 lb
spaghetti (reg or wheat)
1 c
chopped green peppers
1 c
chopped onions
1 can(s)
cream of mushroom soup
1 can(s)
cream of chicken soup
1-1/2 c
water
1-1/2 c
picante sauce (mild, medium or hot)
1 lb
velveta cheese (can add mexican blend if desired)

Step-By-Step

1In large pot, boil chicken breasts until tender. Let chicken cool when done and chop or shred.
2Cook spaghetti according to package directions, drain. (I also break before cooking or cut after to make smaller pieces).
3In large microwave safe bowel, melt cheese in microwave. Add peppers, onions, soup, water and picante sauce. Mix well. Add chicken and spaghetti. Mix. Spoon into two shallow 2 quart baking dishes.
4Bake 350 F for 35-45 minutes or until it bubbles.
5This looks like a mess when stirred together, but tastes really good when finished!

** Each casserole makes about 6 servings. This freezes really well. If going to freeze, wrap tightly with extra-heavy duty foil; To bake a frozen casserole, bake for 1 hour.

***This can be halved by using only 1 can of either cream of chicken or cream of mushroom soup.

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: Mexican