Wednesday, April 27, 2011

Chicken Spaghetti

1-1 1/2 cups cooked chicken, cubed
1 microwave steamer bag broccoli
1 package thin spaghetti
2 cans cream of mushroom soup
1 can Rotel tomatoes & green chilis
1/2 cup mexican blend shredded cheese
salt & pepper

Prepare spaghetti & broccoli per package directions.  While they cook,combine mushroom soup, Rotel & mexican cheese in a small sauce pan on low heat until heated through.

Combine all ingredients in a large bowl & add salt and pepper to taste.  Serve family style with french or garlic bread.

This recipe is a bit too spicy for the little ones!

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