INGREDIENTS:
- 2 cups cooked chicken, cut up
- 1 lb package uncooked spaghetti noodles
- 2 cans 98% Fat Free Cream of Chicken (or Cream of Mushroom) soup (I actually use about 1 1/2 cans)
- 3 cups grated cheddar cheese, divided (you can use mild, medium, or sharp)
- 1 (14.5 oz) can diced tomatoes (you can also use fresh!)
- 1/4 cup onion, diced
- 1/4 cup green pepper, diced
- 1 t seasoned salt
- Dash of cayenne pepper (optional- use if you like a little bit of heat!)
- 1 (14.5 oz) can chicken broth
- Break noodles into 2-3″ pieces and cook according to package directions. Place cooked noodles into a large bowl. Add chicken and toss together. Add cream of chicken soup, onions, green peppers, tomatoes, 2 cups of cheese, seasoned salt, and cayenne pepper. Mix all together. Now slowly add about 1 cup of the chicken broth. Stir it in and add a little bit more. You want to be able to stir it, but you don’t want it to be too soupy.
- Dump your spaghetti mix into a 9×13″ glass pan lightly sprayed with non-stick cooking spray. Top with remaining 1 cup of cheese (and sometimes I like to throw some bread crumbs on top for added flavor).
- Bake at 350 degrees for 30-35 minutes (or until hot and bubbly).
Source: Six Sisters Stuff
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