Monday, June 15, 2009

Cheesy Chicken Spaghetti



This is a take on my mother's recipe. Her recipe didn't include cheese. :) We love this and there are never leftovers that get thrown away. We may eat on it for days...but it ALL gets eaten.

13 oz Whole Wheat Spaghetti
1 lb boneless skinless chicken breast
1-10 oz can 98% fat free cream of mushroom soup
1-10 oz can 98% fat free cream of chicken soup
1-10 oz can Rotel
1-4 oz can of mushrooms (drained)
1 lb reduced fat Velveeta Cheese (cubed)

Preheat oven to 350 degrees. Spray 9x13 casserole dish with non stick spray.

Bring large pot of water to a boil. Add chicken breast and salt to water. Boil until chicken is completely cooked through (about 20 minutes).

While chicken is cooking, combine mushroom soup, chicken soup, rotel, drained mushrooms, and velveeta cheese in large bowl.

Remove chicken from the pan and bring water back to a boil. Add spaghetti to boiling water and cook for about 7 minutes. Spaghetti will be firm. While spaghetti is boiling shred chicken into bite sized pieces and add to soup mixture.

After spaghetti is finished boiling, drain and add to soup and chicken mixture. Stir to coat and place in casserole dish.

Heat in oven at 350 degrees for about 20 minutes. This is to warm the soup mixture and melt the cheese! Enjoy!

Serves 10/7 pts each)

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