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!!
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Mexican Chicken Spaghetti
- 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
- Preheat over to 350 degrees
- Boil pasta according to package directions and drain.
- 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.
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