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Cheesy Mexican Chicken Spaghetti
- 8 oz thin spaghetti pasta
- 2 cups cooked chicken chopped
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 10 oz can of diced tomatoes and green chiles undrained
- 1 cup sour cream or greek yogurt
- 1 cups shredded cheddar or Mexican blend, cheese
Instructions
- heat up kitchen appliance to 350 degrees.
- Boil alimentary paste consistent with package directions. Drain.
- in a very giant bowl combine along the chicken, soups, tomatoes, and soured cream, stirring till equally combined.
- Add within the well-done and drained alimentary paste, stirring till equally combined.
- Transfer to a 9x13 baking dish.
- cowl with foil and bake for half-hour, or till hot and bubbly.
- Sprinkle with cheese and come back to the kitchen appliance, uncovered, till fusible.
source
https://recipetocooking.blogspot.com/2019/02/cheesy-mexican-chicken-spaghetti.html
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