CHEESY MUSHROOM CHICKEN SPAGHETTI
This is one of my favorites because I can make it well ahead of time and it will only get more flavorful the next day.
Provided by Better Every Day
Categories One Dish Meal
Time 1h
Yield 2 1/2 Quart Casserole, 8 serving(s)
Number Of Ingredients 11
Steps:
- Cut the chicken breast into rough cubes, of about 1 inch. Finely chop the mushrooms and onions.
- Over medium high heat, sautee the mushrooms and onions in the butter until soft. Add the chicken, garlic salt, and pepper, and mix well.
- In a large pot of boiling water, boil the spaghetti for about 8 minutes or until done a little less than your liking, as it will cook a bit further in the oven. Drain completely.
- Chop the block of Velveeta into approximately 1 inch cubes.
- In a large casserole dish, combine the soups, drained can of Ro-Tel, velveeta, and chicken mixture. Add the pasta and mix together well. (Be mindful of mixing up the velveeta because sometimes the little cubes like to clump together, expecially after getting a little warm from the pasta.).
- Bake covered in a 350 degree oven for 30 minutes. I like the top of mine crispy, so I take off the cover and bake for another 10 minutes. If you don't like crispy, then keep it covered.
- Be sure to let it cool for about 10 mintues prior to serving.
Nutrition Facts : Calories 478.2, Fat 23.1, SaturatedFat 13, Cholesterol 105.8, Sodium 1438.7, Carbohydrate 32.9, Fiber 0.8, Sugar 5.9, Protein 33.9
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