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This recipe for CREAMY CHEESY CHICKEN SPAGHETTI, by , is from The Plendl Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Amy Walkingstick


8 oz angel hair pasta (1/2 box)
2 C dicedcooked chicken
2 (10oz) cans cream of chicken soup
1 C mild Rotel
1 C sour cream
2 C Mexican four cheese blend, divided
1 T taco seasoning
Dried parsley for topping (optional)

Preheat oven to 350 degrees.

Spray a 9x13 baking dish with nonstick cooking spray.

Cook pasta according to package directions (remember, you are only using half a box of angel hair pasta here)

Once pasta is cooked, drain well
Place pasta back into the pot and add diced chicken, cream of chicken soups, salsa, sour cream, 1 cup Mexican cheese blend and taco seasoning.

Stir well to combine (this will take a few min)

Pour combined mixture into your prepared baking dish.

Top with remaining cheese and sprinkling of dried parsley.

Cover with nonstick aluminum foil.
Cook in the oven for about 25 min ( until hot and bubbly)

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Number Of Servings:




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