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3 chicken breasts (bone in) 1 (16 oz.) box spaghetti 1 can mushroom soup 1 (15 oz.) tomato sauce 1 can mild Ro-Tel tomatoes 1 jar sliced mushrooms 1 Tbsp. ground cumin 1 c. grated cheese 1 can sliced black olives Parmesan cheese (optional) Stew chicken in salted water for 20 minutes. Pull chicken from bones. Cook spaghetti in leftover chicken broth (stewing water) according to package directions. In a large mixing bowl, combine cooked spaghetti, soup, tomato sauce, Ro-Tel tomatoes, cumin and salt and pepper to taste; mix well. Add chicken, mushrooms and black olives; fold into mixture. Add 1/2 cup grated cheese to the mixture. Pour into a 9 x 13 casserole dish. Top with the other 1/2 cup grated cheese and Parmesan, if desired. Cook at 350 degrees until hot and bubbly, about 30 minutes. (Can wait until casserole is almost done and then add last 1/2 of grated cheese and return to oven.) This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |