Friday, December 31, 2010

Spicy Chicken Spaghetti

1/2 cup butter or margarine (I only used about a 1/4 cup and it turned out fine)
1 small onion, chopped
2-3 cloves of garlic, chopped
2-3 boneless, skinless chicken breast, cooked and chopped
1 can Cream of Chicken soup
10 oz. chicken broth
1 can Rotel
3 cups shredded cheese (cheddar, colby, mozzarella or a mix) (I only used about 1/2 cup cheese)
1 lb spaghetti

Melt butter in a large skillet and add chopped onion and garlic and cook for 10 minutes. Add cream of chicken soup and chicken broth; cook for 10 minutes. Add Rotel and cooked chicken to the mixture and cook for 10 more minutes. Cook spaghetti to desired tenderness and drain. Combine spaghetti and chicken mixture and stir until combines. Pour spaghetti mixture into 9x13 pan and cover with cheese. Bake at 350 degrees until cheese is melted and browned.