Chicken Spaghetti by Johnny Cooper
|Chicken Spaghetti.doc||37 KB|
3 - 4 boneless chicken breast - cubed
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
1 can Original Rotel Tomatoes
2 cups Velveeta cheese - cubed
1 small Red Onion - chopped
1 12 oz. pkg. Spaghetti noodles - cooked to directions
- Lightly season chicken with salt, pepper and Cajun seasoning
- Cook chicken and red onion together in a skillet with a small amount of vegetable oil until completely done.
- In a sauce pan, combine both soups, cheese and tomatoes over medium heat - stirring occasionally until cheese is melted.
- Once pasta is cooked, plate all ingredients together layering pasta, chicken and sauce on top.