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Friday, February 8, 2013

Southwest Chicken Spaghetti


Our LITTLE (or not so little) son is turning 19 today (sigh)!! Where does the time go?? 
 HAPPY, HAPPY BIRTHDAY  Camron dear (Yes, I can still call him that even if he's a grown up)!! 
I love you muchly!!

Cam is a huge fan of Southwest Chicken Spaghetti, so much that he even had seconds (isn't that a tell-tell sign that someone enjoys the food?). Its got just the right
amount of "kick" to it that makes your mouth water for more!
 This is a new twist to the mundane, hum drum spaghetti that you make up in a hurry,
 and it tastes scrumptious! Make it for dinner tonight~

Southwest Chicken Spaghetti

2 c. diced, cooked chicken (I used rotisserie chicken and it was AMAZING)
2 can cream chicken soup
1/2 c. milk
1 c. sour cream
1 can ROTEL diced tomatoes with chili's, UN-DRAINED and blended in the blender
12 oz spaghetti, cooked

shredded Colby Jack Cheese for topping

Cook pasta according to package directions, drain. Mix cream chicken soup, milk, sour cream and rotel tomato's together in a sauce pan. Heat until warm and bubbly. Serve on top of hot spaghetti and diced chicken. Top with shredded cheese...dinner is served!

Julie~






2 comments:

  1. This looks delicious, the birthday boy has great taste!! I've been looking for a chicken spaghetti recipe, thanks for sharing.

    ReplyDelete
  2. YUM!!! My DH would love this :)

    ReplyDelete