Wednesday, April 8, 2009

Marie's Chicken Spaghetti

The ladies at in my knitting group are the best cooks, and our potluck luncheons are delicious. We usually send leftovers home to the husbands but the day we had Marie's Chicken Spaghetti, there was nothing left to send.

4 to 6 chicken breasts, cooked, reserve broth

1 bell pepper. green or combination of colors

1 onion

1 can cream of chicken soup

1 can cream of mushroom soup

1 can Ro-Tel tomatoes, (with green chiles)

1 can stewed tomatoes

1 package spaghetti (16 ounces), cooked

1 package shredded cheddar cheese, (16 ounces)

Cook spaghetti in broth. Chop chicken and saute with pepper and onion in a large skillet until vegetables are softened. Add soups, Ro-Tel, and stewed tomatoes. Cook on low until bubbling, then stir in chicken and spaghetti. If skillet is not oven safe, transfer to a lightly greased baking dish. Top with cheddar cheese and bake at 350 degrees for 20 to 30 minutes.

Serves 4 to 6. 

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