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Chicken Spaghetti Recipe

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This recipe for Chicken Spaghetti, by , is from -- , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Allen-Surgery
Added: Tuesday, April 11, 2006


3 lbs. of chicken, (white meat)
1 31oz. jar of Salsa Conqueso (mild, med or hot)
1 8oz. package shredded cheddar cheese
1 28 oz. can diced Rotel tomatoes
1 10oz. can of diced Rotel green chilies
1 10oz. can of cream of chicken soup
1 medium to large sized bell pepper
1 2lb. box of spaghetti

Preheat oven to 350F. Boil chicken until throughly cooked. Pull the chicken apart, set to the side. Cook spaghetti according to the directions on the package. Drain and set aside. Dice and boil the pepper until somewhat soft. Drain and set aside. Mix all of the ingredients together. Place in casserole dish. Bake at 350F for 15 to 20 minutes or until the cheese melts. May need to add water if it starts to look dry before it is
done. Freezes well.




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