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Post by Jonesy on Mar 13, 2014 20:03:26 GMT -5
4 chicken breasts cooked and chopped 1 can cream of mushroom soup 1 can chicken broth 1 can Rotel Tomatoes 1 jar sliced mushrooms 1 small pkg sliced almonds 1 pound Velveeta Cheese, cubed 12 ounces spaghetti, cooked and drained (I actually prefer Angel Hair Pasta for this) Preheat over to 350 degrees. In a bowl, mix together the soup, broth, Rotel tomatoes, mushrooms and almonds. In a 13x9 greased casserole dish, layer as follows: Cooked Spaghetti, Chicken, Soup mix, cubed cheese. Cover with tin foil and bake in oven until cheese melts. (about 45 minutes) As soon as you remove from oven, stir to mix well, adding salt and pepper and garlic to taste. Serve. I love this recipe. It's been a huge hit every time I have made it. I added the almonds and it made it SO MUCH BETTER. But do what you will. I also think black olives would be good in this, but have yet to try it.
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