Thursday, January 14, 2010

Chicken Spaghetti

This is such a quick and easy recipe, but is extremely tasty.  You can even freeze a portion of it to save for later!

Cook Time:  30 Minutes
Yields: 4 Servings


3 skinless, boneless chicken breasts
1 (8 ounce) pkg spaghetti
1 can condensed cream of chicken soup
1 can Ro-Tel
1 lb processed cheese
1 pinch garlic powder

  1. Boil chicken in a large pot of salted water.  When chicken is done, remove from pot, keeping water/broth at a boil.  Shred chicken and set aside.  Put spaghetti in boiling chicken broth and cook for 8 to 10 minutes, until done.  When done, drain broth.
  2. Return pot with cooked spaghetti to stove, put over low heat.  Add shredded chicken, soup, Ro-Tel and cheese.  Season with salt, pepper and garlic powder to taste.  When cheese is melted, dinner is ready!
I generally dip half of this up into a freezer/oven safe dish and freeze it.  To reheat, set out the dish and let it get to room temperature.  Cook in a 350 degree oven for about 30 minutes until hot and bubbly.

From Katie's Kitchen