Baked Chicken Spaghetti

June 29, 2013

Delicious and EASY Chicken Spaghetti, tastes even better the next day!!

8 ounces thin spaghetti wheat pasta
1 large can of chicken
1 can cream of mushroom soup (98% fat free)
1 can cream of chicken soup (98% fat free)
1 can Original Rotel, undrained
8 ounces fat free sour cream
Sprinkling of Mexican-blend cheese

Preheat oven to 350 degrees. Boil pasta as package directs and drain. Mix all other ingredients (except cheese) together in a bowl and add to cooked pasta. Place concotion in a 9" x 13" baking dish. Cover with foil and bake 30 minutes or until hot and bubbly. Sprinkle with your choice of cheese and return to oven to melt. TOTALLY DELICIOUS!!

Nutritions

Calories
386

Sodium
241mg
10% DV

Fat
26g
41% DV

Protein
20g
41% DV

Carbs
13g
4% DV

Fiber
2g
11% DV