Creamy Chicken Spaghetti
A delicious take on chicken tortilla soup ready in just three hours and easily made from frozen ingredients!
Two of our favorite things: Mexican food and pasta, all in one fabulous recipe! Your family is sure to be asking for this dish many times over. Enjoy!
Simple receipe but tastes wonderful. Can be served with veggies and a salad!
The pasta comes out tender and soaks up the soup flavor. If you want it creamier, add a little more broth and stir. (I only added 2/3 the box of pasta because I thought it was enough, but the dish was super creamy. Adding the entire box of pasta would have helped with that. I will definitely add it all next time.)
- 1 Pounds Chicken Breasts, browned slightly
- Italian Seasoning
- 1 Can Cream of Mushroom Soup
- 1 Can Cream of Chicken Soup
- 14 Ounces Chicken Broth
- 1 1/2 Teaspoons Poultry Seasoning
- 13.25 Ounces Whole Wheat Spaghetti, uncooked
- Shredded Cheese, to your taste
Season the chicken breast with olive oil and desired amount of Italian seasoning (I did this step the night before to marinate the chicken)
Lightly brown the chicken in olive oil, set aside.
Mix the soups, broth and poultry seasoning together.
Put half the soup mixture in the pot.
Top with half the chicken.
Add all uncooked pasta (break if necessary).
Top with half the amount of desired cheese.
Add remaining soup mix.
Add remaining chicken. Top with remaining cheese.
Cook on low for 2-3 hrs. Stir after 1 1/2-2 hrs to check consistency. Mine was ready after 2 hours.
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