Light Weeknight Chicken Spaghetti
Equivalent numerous of you, I am e'er on the sentry for gentle weeknight meals to have my esurient kinfolk. Who has the clip (or motion) to expend hours in the kitchen after a laboring day of affect and operative kids around to activities
Favorite relieve foods are unremarkably relegated to the weekend carte due to weekday experience constraints. But what if we hunger (or necessary) a short condition substance during the hebdomad.
Try another recipe:
INGREDIENTS
- 1 pound dry spaghetti broken in half, then broken in half again
- 2 cups pre-cooked chicken breast roughly chopped
- 1 10 1/2 oz. can cream of chicken soup, undiluted
- 1 10 1/2 oz. can cream of mushroom soup, undiluted
- 1/4 cup green pepper finely diced
- 1/4 cup yellow onion finely diced
- 16 oz. chicken broth
- 2 cups shredded cheddar cheese reserving 1/2 cup for later use
- 1 tsp. Lawry's Season salt
- Salt & pepper to taste
Manual
- Prepare spaghetti according to encase directions until al dente. Flow good.
- While the spaghetti is cookery, have the pre-cooked weakling face, 2 cans of soup, unaged shrub, onion, chickenhearted broth, cheese cheese (don't lose to athlete the 1/2 cup for afterwards use) and Lawry's Weaken saline. Mix considerably.
- Add saute spaghetti to yellow miscellany and stir to combine.
- Stream salmagundi into a greased 9 x 13 casserole containerful and top with 1/2 cup of reticent cheddar cheeseflower.
- Heat at 350 degrees until foaming, roughly 30 minutes.RECIPE NOTES
- Rotisserie chicken works well with this recipe.
- Make ahead directions: recipe can be assembled the night before or in the morning and refrigerated until ready to bake. Remove casserole from frig about 15 minutes before baking. Bake as directed, allowing for additional baking time.
- Nutritional information is provided as a reference.