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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