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Chicken Spagetti Recipe

   
 

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     Chicken Spagetti

Category   Entrees - Maindishes
Sub Category   Gluten-Free
Wine/Beverage
Recommendations
  water and fresh squeezed OJ

Ingredients
3 large boneless chicken breasts
1 can (18 counce) Gluten Free Progresso Cream of Mushroom
1 can (10 ounce) Rotel Diced Tomato
1 tablespoon Margarine or butter
10 ounces Velveeta cheese, cubed
8 ounces gluten free spaghetti, cooked and drained
 

Instructions
Cut up chicken into bite size pieces. In a large skillet melt butter or margarine. Add cubed chicken, and cook over medium-high heat until chicken is no longer pink and no liquid is left in skillet.
Stir in soup, cheese and Rotel Tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly. Stir in spaghetti. Mix well.
Pour into a lightly greased 2 quart casserole dish. Bake at 350 degrees for 30 minutes or until hot and bubbly.


Originally Submitted
8/27/2013





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