Wowzers! If you are looking for a recipe with a little bit of kick this definitely has it in loads!
This is the second time I’ve made this recipe actually. The first time I completely forgot to get a picture of it so I just couldn’t post it without a picture now could I? That was ok because I got to make it again and enjoy another meal of it.
This is not for the faint of heart or for faint taste buds, but it’s a little bit of a twist on your usually same old casseroles that’s for sure! Plus I made it after work and it was easy and fast, which is what I look for these days that’s for sure! Trying to work, keep a halfway decently clean house, make supper, do laundry, take care of a baby sure keeps me busy. Kudos to all you moms out there. I now fully understand why you are stressed most of the time!!
Mexican Chicken Spaghetti
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8 oz angel hair pasta
2 c. cooked chicken, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 (10 oz) can of Rotel diced tomatoes and green chiles, undrained
1 c. sour cream
1 c. Shredded Mexican Cheese
1. Preheat over to 350 degrees
2. Boil pasta according to package directions and drain.
3. Mix all other ingredients, except cheese, add to cooked pasta. Put in a 9×13 baking dish. Cover with foil and bake for 30 minutes or until hot and bubbly. Sprinkle with cheese and return to oven until melted.
Recipe from: Boomer Brief