Every one of my children love spaghetti (what child doesn't?), yet it's pleasant to change things up from the exemplary spaghetti formula now and again! At whatever point we need some assortment, we like to make this chicken spaghetti, Baked Spaghetti, or even Spaghetti Chili!
I concede, I was reluctant to attempt this formula since we've made the most of our exemplary spaghetti formula for such a long time which has red sauce and hamburger. Having said that, chicken + pasta is my preferred supper combo, so we realized we needed to give it a shot. I'm glad to report that the outcome was astonishing (thus EASY to make).
We were astonished that it had a few flavors in it (salsa, Mexican cheddar, and taco flavoring), however we really LOVED every one of the flavors! It wasn't fiery in any way, yet rather than the Italian seasonings you'd expect in spaghetti, this had Mexican flavors that made this formula so delectable!
We adore that this formula is basic and brisk. I additionally love that we generally have these fixings close by constantly, which thoroughly helps this bustling mother. I'm figuring it is anything but difficult to transform this into a simple skillet formula as opposed to preparing it, however whichever way you do it, I have an inclination you'll cherish the formula.
- 1 16 oz spaghetti noodles box
- 2 cups cooked chicken diced
- 2 (10 ounce) cans cream of chicken soup undiluted
- 1 cup salsa
- 1 cup sour cream
- 2 cups Mexican cheese blend divided
- 1 tsp taco seasoning
- chopped cilantro
- Preheat oven to 350 degrees.
- Cook pasta according to package directions; drain.
- Mix together cooked pasta, diced chicken, cream of chicken soup, salsa, sour cream, taco seasoning, and 1 ½ cup of your cheese. Stir to combine.
- Pour into a 9x13 sprayed baking dish.
- Top with 1/2 cup cheese and chopped cilantro.
- Cover with foil and cook in the oven for 25 minutes, until cheese begins to bubble.
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