May 30 2009
Chicken Spaghetti
Try this cheesy chicken spaghetti for dinner tonight. It has a mexican twist because of the rotel and cumin. It is a super easy meal that can be made ahead of time and heated up for dinner. I use chicken thighs, but any chicken will work. Enjoy!
| 2 lbs chicken (6-7 chicken thighs) |
| 1-2 qts water |
| salt & pepper |
| 1 Tbs garlic powder |
| 1 Tbs cumin powder |
| 1/2 Tbs cilantro |
| 1/2 Tbs basil |
| 1/2 Tbs onion powder |
| 1 can cream of mushroom soup |
| 1 can cream of chicken soup |
| 1 can rotel, mild |
| 1 lg can mushrooms |
| 1 small onion, diced |
| 1 lb. noodles |
| 2 cups shredded cheddar |
- Preheat oven to 350 degrees.
- Place chicken in stock pot, cover with water. Add seasonings; they are basically to taste, add more or less as you want. Bring water to a boil. Reduce, and simmer until juices of chicken run clear. Remove chicken and cool.
- Cook noodles until al dente. Any noodles will work, but my family prefers rotini. I also cook the noodles in the chicken broth, after I strain off the fat. If you use just water, season with salt. Drain and rinse noodles.
- In a casserole dish or 9×13 pan, combine soups, rotel, mushrooms and onion. Mix well.
- Shred chicken and mix chicken and noodles into soup mixture. Spread into casserole dish.
- Top with cheese and bake until cheese bubbles.
This can also be served over rice instead of noodles. Makes enough to feed 6 adults.
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