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Spicy Chicken Spaghetti

By Kimi Coupe


2 c. chicken, deboned, boiled and cubed

3 c. dry spaghetti noodles, broken, cooked al dente

1 (10.5 oz.) can cream of mushroom soup

1 (10.5 oz.) can nacho cheese soup

1 (10.5 oz.) can cream of chicken soup

1 (10 oz.) can Rotel tomatoes with chilis

 1 medium onion, diced and sauteed

1 t. salt

1 t. black pepper

1 t. cumin

2 c. shredded Mexican blend cheese


Combine all ingredients except cheese.  Pour into a greased 9x13 foil pan, top with cheese.  Cover with heavy duty foil.  Freeze until ready to use.  Bake at 325 degrees for one hour if thawed, 1-1/2 hours if frozen.

Submitted by Karen Connell - Finalist in the Make Ahead and Freeze Recipe Contest


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By Kimi Coupe
Categories:  Recipes

About the Author

Kimi Coupe

Kimi Coupe

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