Creamy Cheesy Chicken Spaghetti
This recipe for Creamy, Cheesy Chicken Spaghetti is one I’ve been
meaning to share for a while. But it was a recipe that needed to be
tweaked. The original recipe I had for it was, well, kinda bland. It
tasted fine but it wasn’t anything to get excited over. I kept thinking
that it needed a little more kick of flavor but I still wanted it simple
to make. That’s the beauty of this recipe. It is super simple and it
makes enough to feed your family and still have enough for leftovers.
And it is so flippin’ good!
So,
I decided I would switch out the can of Rotel (which is basically
tomatoes and green chiles) and replace it with salsa. Now I was onto
something! That really
added some yummy flavors. With just a bit of taco seasoning added – it
took this dish from bland to BOOM! This is my original recipe – you
won’t find another one like it for chicken spaghetti on the internet!
Pour combined mixture into your prepared baking dish. Top with remaining cheese and a sprinkling of dried parsley.
more directions please visit: https://www.thecountrycook.net/creamy-cheesy-chicken-spaghetti/
Tweaking ain’t easy!
So
when I set about tweaking it, I thought I would switch out one of the
cans of cream of chicken for a can of cream of onion or a can of cream
of mushroom. Both of those were just not working. The mushroom didn’t
really add much flavor and the onion was way too strong that it
overpowered the other flavors.
Voila! The best is born!
Ingredients:
8 oz. angel hair pasta (1/2 of a 16 oz. box)
2 cups diced, cooked chicken*
2 (10 oz.) cans cream of chicken soup, undiluted
1 cup salsa
1 cup (8 oz.) sour cream
2 cups Mexican cheese blend, divided use
1 tbsp. taco seasoning
dried parsley, for topping (optional)
8 oz. angel hair pasta (1/2 of a 16 oz. box)
2 cups diced, cooked chicken*
2 (10 oz.) cans cream of chicken soup, undiluted
1 cup salsa
1 cup (8 oz.) sour cream
2 cups Mexican cheese blend, divided use
1 tbsp. taco seasoning
dried parsley, for topping (optional)
*Cook’s Notes: For the
chicken, to make it quicker, you can use a store-bought rotisserie
chicken or the pre-cooked/pre-grilled chicken in the refrigerated
section and freezer sections of your grocery store. I love Tyson’s
Grilled & Ready Southwestern Style Chicken Breast Strips!
Directions:
Preheat
oven to 350f degrees. Spray a 9×13 baking dish with nonstick cooking
spray. Cook pasta according to package directions (remember, you are
only using half the box of pasta).
Once pasta is cooked, drain well. Place pasta back into the pot (with heat turned off). Add
diced chicken, cream of chicken soups, salsa, sour cream, 1 cup of
Mexican cheese blend and taco seasoning. Stir well to combine (this will
take a few minutes).
Pour combined mixture into your prepared baking dish. Top with remaining cheese and a sprinkling of dried parsley.
more directions please visit: https://www.thecountrycook.net/creamy-cheesy-chicken-spaghetti/
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