Recipe by melissa
"A cheesy baked blend of chicken and spaghetti."
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1 (16 ounce) package
3 (12.5 fl oz) cans
chicken chunks, drained
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (10.75 ounce) can
condensed cream of chicken soup
shredded Cheddar cheese
Made this last night, was awesome. And quick to make.
Tried this tonight. It was pretty good. A good, simple recipe if you don't have much to work with.
I often fix chicken by seasoning with salt, pepper and garlic and searing it in olive oil, then simmering in one can of cream of chicken, one can of cream of mushroom and a little water until very tender. I use leftovers in chicken pot pie and tried it in this dish as well. I also dislike canned chicken, and this is a good way to prepare one meal and prep for another.
It turned out delicious! My kids and hubby loved it. I used southwest chicken and Mexican blend cheese. I'm glad I used the flavored chicken or there would not have been much flavor. I will probably add Tony's next time.
Wonderful & easy.....this will definitely become a regular meal in my household.
I enjoy this simple dish. I added a variety of mixed veggies to it though.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Spaghetti Bake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 310
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