Easy Chicken Spaghetti #easy #dinner

In the same way as other of you, I am dependably on the chase for simple dinners to encourage my eager family. Particularly basic formulas I can plan amid the bustling week.

Who has room schedule-wise (or tendency) to invest hours in the kitchen in the wake of a difficult day of work and running children around to exercises? Not me. What's more, I wager you don't either.

As of not long ago, most loved solace nourishment formulas have been consigned to the end of the week menu because of weekday time requirements.

Also try our recipe : SKINNY BAKED CAULIFLOWER TOTS #dinner #baked

INGREDIENTS :

• 1 pound dry spaghetti broken in half, then broken in half again
• 2 cups pre-cooked chicken breast roughly chopped
• 1 10 1/2 oz. can cream of chicken soup, undiluted
• 1 10 1/2 oz. can cream of mushroom soup, undiluted
• 1/4 cup green pepper finely diced
• 1/4 cup yellow onion finely diced
• 16 oz. chicken broth
• 2 cups shredded cheddar cheese reserving 1/2 cup for later use
• 1 tsp garlic powder
• 1 tsp. Lawry's Season salt
• Salt & pepper to taste

INSTRUCTIONS :

1. Cook spaghetti according to package directions until al dente. Drain well.
2. While the spaghetti is cooking, combine the pre-cooked chicken breast, 2 cans of soup, green pepper, onion, chicken broth, cheddar cheese (don't forget to reserve the 1/2 cup for later use), garlic powder and Lawry's Season salt. Mix well.
3. Add cooked spaghetti to chicken mixture and stir to combine.
4. Pour mixture into a greased 9 x 13 casserole dish and top with 1/2 cup of reserved cheddar cheese.
5. Bake at 350 degrees until bubbly, about 30 minutes.

Source :  bit.ly/2GuJKEW

Read more our recipe : QUICK AND EASY CRISPY CHICKEN AND AVOCADO BURRITO WRAPS #dinner #crispy