Sunday, March 10, 2013
Easy Baked Spaghetti
I would love to credit to the original pinner for this recipe, but it has been in my meal plan rotation for so long that I can't locate the pin. I change it up a bit for my own style anyhow.
This is a kid favorite, I never have a complainer when I make this for dinner. It is super fast and super easy. It can be prepared and baked as the title suggests, but I usually make it in my large skillet...because I love that thing and make almost every meal in it.
What you need:
2 cups of chicken, cooked and cut into bite size pieces
2 cups short spaghetti noodles, prepare as package directs
1 can cheddar cheese soup
1 can cream of chicken soup
1/2 can milk
1 can diced tomatoes (I use the italian)
chopped basil to taste
Get the pasta cooking
meanwhile in the skillet whisk together the two soups and milk until well mixed. Let it heat slowly on low or medium heat. Add the tomatoes and basil. Stir in.
Drain and rinse the pasta, add to the skillet, mix until everything is coated. Remove from heat and let it sit for 5 minutes.
Serve and Enjoy!