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Full Online Book HomeLearning KitchenPoultry - Chicken Casserole - Chicken Spaghetti Recipes By Mona M
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Poultry - Chicken Casserole -  Chicken Spaghetti Recipes By Mona M Post by :intromaster Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3526

Click below to download : Poultry - Chicken Casserole - Chicken Spaghetti Recipes By Mona M (Format : PDF)

Poultry - Chicken Casserole - Chicken Spaghetti Recipes By Mona M

1 (10 3/4 oz) Can Cream Of Mushroom Soup
1 (10 3/4 oz) Can Cream Of Chicken Soup
5 Chicken Breast -- skin removed
1 Pkg Spaghetti
8 Oz Cheddar Cheese -- Grated
Salt And Pepper -- To taste
Garlic -- to taste
1 (10 oz) Can Rotel Tomatoes Either Mild Or Hot

Boil chicken. Remove from water and set aside to cool so that you can remove it from bone.

Cook Spaghetti in Chicken broth, drain.

In Large casserole dish mix all ingredients using only 1/2 cheese. Take rest of cheese and sprinkle on top. Bake in oven at 350 till heated through and cheese is melted on top.

Serving Ideas : Good served with Salad and Garlic Bread

NOTES : Can mix night before and put in Refrigerator cook the next day.

Chicken Spaghetti
Categories: Poultry, Pasta
Yield: 6 Servings

1 md Onion, chopped
1 sm Green bell pepper, chopped
1 (14 1/4 oz) can chicken broth
1 (14 1/4 oz.) can Italian-style - stewed tomatoes
1 (6 oz.) can Italian style -tomato paste
1 (16 oz) package Velveeta -processed cheese spread, -cut up
12 oz Uncooked spaghetti, cooked
3 c Chopped cooked chicken

Saute onion and bell pepper in a Dutch oven coated with cooking spray over medium-high heat 3 to 4
minutes. Stir in broth, tomatoes, and tomato paste. Bring to a boil; reduce heat, and simmer 10 minutes. Stir in cheese spread; cook 1 minute or until cheese spread is melted. Stir in pasta and chicken; cook 2 to 3 minutes or until thoroughly heated. Yield: 6-8 servings. Typed in MMFormat by cjhartlin@msn.com

Source: Southern Living Magazine.

Chicken Spaghetti

1 1/2 lb. cooked chicken, deboned
1 sm. jar of pimientos
1 lb. spaghetti
1 to 2 (10 3/4 oz) can of golden mushroom soup
1/2 c. American cheese
1/2 c. Mozzarella cheese

Cook spaghetti according to package directions. Place the cooked spaghetti in the bottom of a 13x9x2 inch pan. Cut chicken into bite size pieces and place them on top of the spaghetti. Now add the pimientos on top of the chicken. Spread the Campbell's golden mushroom soup onto the chicken and spaghetti mixture. Sprinkle both cheeses on top. Cook at 450 degrees for about 40 minutes or until the cheese on top melts.


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Serves about 8 12 Flour Tortillas, each cut in 8 pieces each 4 cups cooked and cut up in bite size chicken 1 (10 oz) can condensed cream of chicken soup 1 (10 oz) can condensed cream of mushroom soup 1( 7 oz) can of diced green chiles (mild ortega is best) 1 cup sour cream 1 tablespoon fine chopped onion 1 1/2+ cups of cheddar cheese, shredded; reserve 1/2 cup for later use. Grease pan or casserole dish (9x13x3 or deeper) and preheat oven to 350° F. Mix all ingredients together except for reserved 1/2 cup of cheddar. Pour into