Green chili Chicken Spaghetti
by Carter Smith
serves: 3
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Lo-fat and gluten-free options can be subbed. |
| Ingredients: |
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2 |
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Skinless/boneless chicken breast |
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2 oz |
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Velveta cheese |
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10 oz |
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Cream of mushroom soup |
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1 Can |
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Diced green chilies (small can) |
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4 oz |
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Spaghetti |
| Directions: |
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Combine soup, cheese, and green chilies in sauce pan over medium heat. Cook chicken and cut into cubes or seperate with 2 forks(your choice). Cook spaghetti per package directions. Combine all in a baking dish and bake at 350 for 20-30 min.
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