1 package of cooked chicken breast meat from Costco
2 Large cans of Cream of Chicken soup, undiluted
1 Large can of Tomato soup, undiluted
2 Large cans of Cream of Mushroom soup, undiluted
2 jars of Peach Mango Salsa, mild from Walmart
1 large tub of Sour Cream, from Costco
2-3 lbs of Mexican Cheese Blend, divided
1-3 tablespoons of Taco Seasoning
Dried or fresh Parsley
Better Than Bouillon Roasted Chicken Base, Costco
Smaller portions can be found on www.thecountrycook.net
Look for Creamy, Cheesy Chicken Spaghetti
I made this dish because I was expecting 16 house guests. It made so much that I served it again the next day for about 30 relatives who dropped in for lunch. My dear cousin, Lou Cronan liked it and hounded me for the recipe. I always like serving a dish that someone appreciates. So in honor of my cousin, I named this recipe after him. I changed the original recipe a little but both got raves. Lou wanted my version so here you have it.
Cook the angel hair pasta according to directions in a large pot seasoned with Better Than Bouillon Roasted Chicken Base. Save the broth to add to the finished dish to make it a little saucier. My mother said the secret to good chicken spaghetti is to add plenty of broth to coat the pasta. It also is yummy to dip your bread into the sauce to clean your plate.
In the largest bowl you have, mix all the other ingredients but the parsley and some cheese to top the casserole. Buying the ingredients from Costco made this dish super easy and fast. I can't believe I didn't have to chop one vegetable to make this dish.
Stir in cooked pasta and add more broth to make it a little soupy. It will absorb when you bake it. Pour into greased 3-4 large aluminum pans, top with parsley, remaining cheese and cover with foil. Bake in a 350 degree oven for about 45 minutes until hot and bubbly.
Salad, Garlic Toast and a bottle of red wine
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