1-3 lbchicken breasts- boneless and skinless; thighs or whole chicken-your choice
1 large can(s)rotel
1 large can(s)chicken broth
1 can(s)cream of chicken soup
2 cshredded cheddar cheese
1- 8oz pkgcream cheese
20 ozspaghetti noodles
MAY DOUBLE FOR LARGE GROUP
How to Make Chicken Spaghetti
- Spray casserole dish or 13 x 9 " pan with nonstick spray.
Cook chicken in large saucepan or soup pot until juices are clear.
- Debone chicken(if whole) and save for later. If using breasts/ thighs, cut up after cooking.
Cook onion in broth. When onion is translucent, add the spaghetti noodles. When noodles are done 15-20 min(al dente),add soup, Rotel and cream cheese.
- Stir mixture well in saucepan. Add the chicken. Stir well. Put mixture in casserole dish. Sprinkle the cheddar cheese on top.
Bake @ 350 until bubbly.
You can make this ahead; cover and refrigerate and bake the next day.