Friday, 25 September 2015

Mexican Chicken Spaghetti


  • 1/2 cup margarine (use less if you prefer, this is just how the original recipe was made)
  • 1/2 cup onion, chopped
  • 1/2 celery, chopped
  • 1/2 teaspoon garlic powder
  • 1 can original Rotel, drained
  • (8 ounce) can tomato sauce
  • 1 can cream of chicken soup
  • 1 small can sliced black olives
  • 1 small jar sliced mushrooms
  • 1 (10 ounce) can white chicken, drained
  • 1 (12 ounce) package thin spaghetti, cooked
  • 1 1/2 cups sharp cheddar cheese, grated (divided)


Sauté margarine, onion, celery, and garlic powder in a large pan until onion and celery are soft. Turn heat to low and add Rotel, tomato sauce, soup, olives, mushrooms, and chicken. Add spaghetti and 1/2 cup of cheese and thoroughly stir. Transfer to a 9"x13" casserole dish that's been sprayed with cooking spray and cover with the remaining one cup of cheese.

Bake at 350 degrees, just until cheese melts...about 10 minutes.

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