CHICKEN SPAGHETTI

1-1/2 lb. cooked chicken, deboned
1 sm. jar of pimientos
1 lb. spaghetti
1 to 2 can of golden mushroom soup
1/2 c. American cheese
1/2 c. Mozzarella cheese

Cook spaghetti according to package directions. Place the cooked spaghetti in the bottom of a 13×9x2 inch pan. Cut chicken into bite size pieces and place them on top of the spaghetti. Now add the pimientos on top of the chicken. Spread the Campbell’s golden mushroom soup onto the chicken and spaghetti mixture. Sprinkle both cheeses on top. Cook at 450 degrees for about 40 minutes or until the cheese on top melts.

Print This Post Print This Post
 

Stumble this Post