Ingredients
- 3 skinless, boneless chicken bosoms
- 1 (8 ounce) bundle spaghetti
- 1 (10.75 ounce) cream of chicken soup
- 1 (10-ounce) can diced tomatoes with green peppers
- 1 pound of handled cheddar dinner (for instance, Velveeta)
- Salt and pepper to taste
- 1 touch of garlic powder
Cooking Tips:
Step 1:
Heat up the chicken in a huge pot of salted water. At the point when the chicken is finished, eliminate the water/stock from the bubbling pot. Cut the chicken and put away. Add the spaghetti to the bubbling chicken stock and cook until still somewhat firm, 8 to 10 minutes. When done, channel the stock.
Step 2:
Return the pot with the cooked spaghetti to the oven, set to low intensity. Add destroyed chicken, soup, diced tomatoes, bean stew peppers, and cheddar. Season to taste with salt, pepper and garlic powder.
Step 3:
Add the condensed cream of mushroom soup, condensed cream of chicken soup, diced tomatoes and green chilies (with the liquid), chicken broth, dried oregano, dried basil, salt, and black pepper to the skillet. Stir well to combine.
Step 4:
Add the cooked chicken to the skillet and stir to coat with the sauce. Allow the mixture to simmer for about 5 minutes to allow the flavors to blend.
Step 5:
Preheat your oven to 350°F (175°C). In a large baking dish, combine the cooked spaghetti noodles and chicken mixture. Toss everything together until the noodles are well coated with the sauce. Sprinkle the shredded cheddar cheese evenly over the spaghetti. Bake in the preheated oven for 25 to 30 minutes, or until the cheese is melted and bubbly. Remove from oven and let cool for a few minutes before serving.
Serve the chicken spaghetti hot and enjoy!
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