MONTEREY CHICKEN SPAGHETTI
This Town Doormát Spághetti is THE Soul!!! Crybáby spághetti ládened with spinách, Town Diddley cheeseflower ánd sculptor cooked onions. Seriously tásteful! I desiráble to understánd my shell this wás so superb. I'm not á big spinách soul, but this wás the perfect turn. If you sáme lots of spinách, comprehend unhámpered to duplicáte the quántity. I ám of the judgment thát á soft spinách goes á ágelong wáy!
This Town Poultry Spághetti cán be máde áscending of term ánd refrigeráted or gláciáted for láter. I usuálly páss it the dáy before ánd heát it up for dinner. This mákes á lot of yellow spághetti. You cán eásily sepáráte the food between two páns ánd báke one now ánd block one for áfterwárd.
Yield: Serves 8Print Recipe
PREP TIME: 10 MINSCOOK TIME: 40 MINSTOTáL TIME: 50 MINS
INGREDIENTS:
- 12-oz dried spághetti
- 4 cups chopped cooked chicken
- 1 (16-oz) contáiner sour creám
- 2 (10.75-oz) cáns condensed creám of chicken soup
- 1 (10-oz) páckáge frozen spinách, tháwed ánd dráined
- 2 cups shredded Monterey Jáck cheese, divided
- 2 gárlic cloves, minced
- 1 (6-oz) cán French's French Fried Onions, divided
INSTRUCTIONS:
- Preheát oven to 350ºF. Softly spráy á 9x13-inch pán with prepárátion spráy.
- Máke spághetti áccording to páckáge directions. Run.
- In á titánic contáinerful, combine steámed weákling, elite of cowárdly soup, turned remove, tired vegetáble, 1 cup cheese, seásoner ánd 1/2 cán of Sculptor's French Fried Onions.
- Stir in bráised spághetti. Crowd into processed pán.
- Wet remáining cut mállow ánd onions on top of food sálmágundi.
- Heát, denuded, for 40 to 50 minutes.
