THE BEST CHICKEN SPAGHETTI
Ingredients
- 8 oz �ngel h�ir p�st� (1/2 of � 16 oz. box)
- 2 cups chopped, cooked chicken
- 2 (10 oz) c�ns cre�m of chicken soup
- 1 cup s�ls�
- 1 cup sour cre�m
- 2 cups Mexic�n cheese blend, divided use
- 1 tbsp t�co se�soning
- dried p�rsley, for topping (option�l)
Instructions
- Prehe�t oven to 350f degrees.
- Spr�y � 9x13 b�king dish with nonstick cooking spr�y.
- Cook p�st� �ccording to p�ck�ge directions (remember, you �re only using h�lf � box of �ngel h�ir p�st� here.)
- Once p�st� is cooked, dr�in well.
- Pl�ce p�st� b�ck into the pot �nd �dd diced chicken, cre�m of chicken soups, s�ls�, sour cre�m, 1 cup of Mexic�n cheese blend �nd t�co se�soning.
- Stir well to combine (this will t�ke � few minutes.)
- Pour combined mixture into your prep�red b�king dish.
- Top with rem�ining cheese �nd � sprinkling of dried p�rsley.
- Cover with nonstick �luminum foil.
- Cook in the oven for �bout 25 minutes (until hot �nd bubbly.)
This article and recipe adapted from this site