Monday, March 15, 2010

Chicken Spaghetti

This recipe originated from my mother-in-law and is one of their family favorites. Of course, I've altered it and made it my own.

4 cups cooked chicken (less if desired and can be made without chicken)
1 can each Cream of Celery, Mushroom and Chicken Soups
1 cup water
1 can undrained Rotel
1 lb Velveeta cheese
6-8 oz cooked spaghetti
1 tsp cracked black pepper
2 cloves garlic
1 cup frozen spinach (if desired)

Combine above ingredients and bake in a large baking dish that has been sprayed with cooking oil. Bake at 350 degrees for 1 hour. If using a glass dish, reduce heat to 325 degrees. Serves 12-16.

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