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Full Online Book HomeLearning KitchenSouthwestern - Chicken - Spicy Chicken Spaghetti
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Southwestern - Chicken -  Spicy Chicken Spaghetti Post by :doitpower Category :Learning Kitchen Author :Unknown Date :March 2012 Read :838

Click below to download : Southwestern - Chicken - Spicy Chicken Spaghetti (Format : PDF)

Southwestern - Chicken - Spicy Chicken Spaghetti

8 oz. pkg. spaghetti
Vegetable cooking spray
1/4 cup butter
1/2 large onion, chopped
8 oz. Velveeta cheese cubed
10 oz. can hot Rotel
4 skined and boned cooked chicken breast halves, chopped
1 (10 3/4 oz) can cream of chicken soup

Preheat oven to 350. Cook spaghetti according to package directions; drain. Place spaghetti in a 13 x 9 baking dish coated with spray.

Melt butter in large skillet over med. heat; add onion, and saute 3 - 5 minutes . Add cheese and tomatoes and green chiles, stirring until cheese melts. Stir in chicken and soup. Blending well. Pour mixture over spaghetti in baking dish. Bake 25 minutes or until bubbly.
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Southwestern - Chicken -  Spicy Chicken Thighs Southwestern - Chicken - Spicy Chicken Thighs

Southwestern - Chicken -  Spicy Chicken Thighs
Makes: 4 chicken thighs (4 servings) 4 medium to large skinless chicken thighs (1-1/2 pounds) 1 (8-ounce) container plain low-fat yogurt 1/4 cup hot salsa or picante sauce 1 tablespoon curry powder 1 teaspoon ground cumin Place the chicken in a glass dish. In a small bowl, combine the yogurt, salsa, curry powder, and cumin. Pour over the chicken, turning to coat. Cover and refrigerate at least 6 hours or up to 24 hours. Heat the oven to 375 degrees F. Transfer the chicken and sauce to an oven proof dish prepared with nonstick pan spray. Bake, uncovered, 40 to

Southwestern - Southwestern Chicken Pot Pie Southwestern - Southwestern Chicken Pot Pie

Southwestern - Southwestern Chicken Pot Pie
Chicken: 1/4 cup plain low-fat yogurt 2 tablespoons minced fresh cilantro 2 tablespoons lime juice 1/2 teaspoon ground cumin 1 large clove garlic, minced 1 1/2 pounds skinned boned chicken breast, cut in bite-size pieces Crust: 1 cup all-purpose flour 3 tablespoons ice water 1 teaspoon cider vinegar 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1/4 teaspoon salt 1/4 cup vegetable shortening Remaining Ingredients: 1 teaspoon olive oil, divided 2 cups frozen whole-kernel corn, thawed 2 1/4 cups fat-free, less sodium chicken broth, divided 1 medium zucchini, halved lengthwise and thinly sliced, about 2 cups 1 (4.5 ounce) can chopped