MEXICAN CHICKEN SPAGHETTI
Reheats well. Freezes well. Can be halved.
Provided by Amanda S
Categories Casseroles
Time 1h
Number Of Ingredients 9
Steps:
- 1. In large pot, boil chicken breasts until tender. Let chicken cool when done and chop or shred.
- 2. Cook spaghetti according to package directions, drain. (I also break before cooking or cut after to make smaller pieces).
- 3. In large microwave safe bowel, melt cheese in microwave. Add peppers, onions, soup, water and picante sauce. Mix well. Add chicken and spaghetti. Mix. Spoon into two shallow 2 quart baking dishes.
- 4. Bake 350 F for 35-45 minutes or until it bubbles.
- 5. This looks like a mess when stirred together, but tastes really good when finished! ** Each casserole makes about 6 servings. This freezes really well. If going to freeze, wrap tightly with extra-heavy duty foil; To bake a frozen casserole, bake for 1 hour. ***This can be halved by using only 1 can of either cream of chicken or cream of mushroom soup.
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