Sometimes I receive some pretty neat emails! The Challenge Club sends a newsletter monthly and some of the recipes are just warm and comforting if I have to describe food! You will love it!
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It’s that time of year again. Time for rushed breakfasts, creative lunch packing, and over-scheduled weeknights. That’s why we’ve teamed up with some of our favorite bloggers to offer you some fantastic recipes that can be made in minutes.
Chicken Spaghetti Recipe
- 1 lbbroken and cooked to al dente spaghetti
- 4 cupscooked cubed or shredded chicken (approx) I used 1 Rotisserie Chicken
- 1 (10.5 oz) cancream of chicken soup
- 1 (15 oz) cantomato sauce
- ½ cupChallenge Butter, melted
- 16 ozsour cream
- 1 Tablespoondried parsley (or 2-3 Tbsp chopped fresh parsley)
- 1 teaspoonItalian seasoning
- ½ teaspooncrushed red pepper flakes
- salt and pepper to taste
- 1½ cupsgrated sharp cheddar cheese
- 2 TablespoonsChallenge Butter, melted
- ¾ cupItalian breadcrumbs
- 1Preheat oven to 350°F.
- 2In a large pot cook spaghetti (broken in half) to al dente, according to package directions.
- 3While pasta is cooking, shred or cube cooked chicken and place in a large bowl.
- 4Mix in Cream of chicken soup, tomato sauce, melted butter, sour cream, parsley, Italian seasoning, red pepper flakes and salt and pepper. Stir until chicken is coated and combined.
- 5When pasta is cooked, drain and place pasta in the bowl with the chicken mixture and mix until evenly combined.
- 6Place mixture in a 9x13 baking dish. Top with grated cheese.
- 7Combine remaining 2 Tbsp melted butter and breadcrumbs in a bowl. Sprinkle evenly on top of cheese.
- 8Bake for 35-45 minutes until bubbly and breadcrumbs have browned.
- 9Remove from oven, let sit for 10 minutes and serve.
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