Thursday, May 2, 2013

Baked Chicken Spaghetti



1 CAN MUSHROOM SOUP
                           
1 CAN MUSHROOMS


1 CAN BLACK OLIVES (DRAINED)

1 ONION (CHOPPED)

2 C. SHREDDED MOZERELLA

1 BELL PEPPER (CHOPPED)

1 C. SHREDDED PARMESAN
      
1 JAR RAGU (GARDEN)

12 OZ. SPAGHETTI (COOKED, DRAINED)
    
1 TSP. OREGANO

       1 BOX TYSON (DICED CHICKEN)
           
1 CAN TOMATOES

         1 TSP. BUTTER           


1 CAN ROTEL


SAUTE CHICKEN, ONION, PEPPER, BUTTER, OREGANO, AND SALT/PEPPER.

ADD TOMATOES, ROTELS, MUSHROOMS, AND OLIVES.

ONCE ALL VEGETABLES ARE TENDER ADD RAGU AND MUSHROOM SOUP.

MIX SAUCE AND NOODLES IN A CASSEROLE  DISH.

TOP WITH CHEESE.

COVER WITH ALUMINUM FOIL.

BAKE 350 FOR 35-40 MINS.
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