Ingredients
Units
Scale
- 4 pound Whole Chicken
- 16 oz Spaghetti
- 1 Medium Bell Pepper (Diced)
- 1 Medium Onion (Diced)
- 10 oz Mushrooms
- 1 Can Rotel
- 2 Cans Cream of Mushroom Soup
- 1 cup Shredded Cheddar
- 1 cup Mozzarella
Instructions
- Boil Chicken for 45 minutes or until tender.
Set aside and allow to cool.
When cooled pull chicken from the bone and set aside.
- Preheat oven to 350 degrees
- Cook spaghetti in the same pot as chicken using chicken broth to boil.
Drain when finished.
- In a separate pot, saute’ bell pepper, onion, and mushrooms.
When tender add Rotel to pot.
- Mix chicken, spaghetti, and ingredients from pot together.
- Pour into a 13 X 15 glass dish.
- Spread Cream of Mushroom soup on top.
- Sprinkle both shredded cheddar and mozzarella cheese on top.
- Put in 350-degree oven for 30 minutes.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 0
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0