Saturday, January 5

Chicken Spaghetti

Taylor loves casseroles, and he loves leftovers! I am always looking for quick and easy casseroles that make a lot more food than just for the two of us. I lightened this recipe up a little with fat free ingredients, and Taylor didn't even notice. It was very creamy and had a great flavor, and makes plenty leftovers!


Chicken Spaghetti
  • 8 oz. whole wheat spaghetti, cooked and drained
  • 2 chicken breasts, cooked and chopped
  • 1 can (10 3/4 oz.) 98% fat free cream of mushroom soup 
  • 1 can (10 3/4 oz.) 98% fat free cream of chicken soup
  • 1 can (10 oz.) mild Rotel, undrained
  • 8 oz. fat free sour cream
  • 2 cups fat free shredded cheddar cheese 
Mix together cooked spaghetti, chicken, canned soups, Rotel, and sour cream and place in 9x13 baking dish. Bake at 350 degrees for 30 minutes, then sprinkle with cheese and return to oven until cheese is melted. Makes 8 servings. 


2 comments:

  1. Thanks for sharing. My mom wanted me to try my hand at chicken spaghetti at a family event that we're having today. I found yours on Pinterest.

    Hope you'll stop by and visit me, too at www.thewritesteph.com! :-)

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    Replies
    1. Thanks Just Steph! I hope you enjoyed it and you will try some of the other recipes on my blog! I look forward to checking out your blog too!

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