My version of Tracy's Chicken Spaghetti
Source of Recipe
co-worker Tracy
Recipe Introduction
This will make a pan FULL. We ate dinner from it one night and had plenty for dinner the next night. I think it was just as good reheated.
List of Ingredients
1 lb. cooked spaghetti
3 lg. chicken breasts, cooked and chunked or shredded
1 large onion, chopped
1 large bell pepper, chopped
1 14 oz can of chicken broth
2 cans rotel (you decide the heat, I used one mild and one original)
1 can cream of chicken soup
1 can cream of mushroom soup
1 sm. can sliced black olives, drained
1 sm. can sliced mushrooms, drained
3 cups of shredded cheese of your choice
1 tsp. dried parsley
fresh cracked black pepper to tasteRecipe
Preheat oven to 350*. Saute onion and bell pepper until soft (I added just a bit of salt to vegetables as they cooked). Mix all except spaghetti and cheese in large bowl. Add spaghetti. Spray 13x9 cake pan. Put 1/2 of mixture in the pan. Top with 1/2 of cheese. Layer rest of mixture and top with rest of cheese. Bake about 30 min or until hot and bubbly. Let rest 5 min. before serving. I found it easier to serve if you kind of cut it into squares (like lasagna) before removing from pan.
I think that the next time I make this that I will add a bit of garlic to the onions and bell peppers.
I have also thought about maybe mixing the cheese into the mixture instead of layering, saving some for the top.
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