January 2, 2013

I'm a bit behind in posting I've been busy or just plain lazy but, whatever :)  The second recipe I'm posting is from boomerbrief.com and only has 7 ingredients.  I'm here to tell you this recipe is so tasty right out of the oven but, it is even better on day two, three and four yep, I had it for lunch until it was all gone and I still wanted more.  It is that delish.  The original post suggest serving it with a spinach salad and crusty bread.  However, the two times I have made this I only served the bread I didn't feel it needed the salad unless, you want to balance out the richness of the casserole with a salad.

        Rotell Chicken Spaghetti
8 oz angel hair pasta
2 cups chopped, cooked chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotell tomatoes
8 oz sour cream
     Sprinkling of parmesan or mexican blend chicken

Cook Pasta according to package directions, drain.  Mix all other ingredients (except cheese) add to cooked pasta and put into a lightly sprayed (cooking spray) 9 x 13 baking dish.  Cover with foil and bake at 350 for 30 minutes or until hot and bubbly. Sprinkle with cheese and return to oven to melt.

My note:  I put a half a bag of velveeta oh,  who am I kidding I used the whole bag :) I mixed it in with the other ingredients before putting it all in a baking dish.  I did omit the sprinkling of cheese at the end.  I served with a hunk of french bread that I halved slathered with butter wrapped it in foil and stuck in the oven with the casserole.

And did I also, mention that this recipe is sooooooooooooo good you'll be sad when it is gone!!!