4-5 chicken breasts cooked and chopped (I use a rotisserie chicken if I’m in a hurry and works great)
½ c. chicken broth
1 can chopped rotel (drained)
1 can cream of mushroom soup
1 can cream of celery or chicken soup
1 can water chestnuts chopped (drained)
7 oz thin spaghetti cooked and drained
2 c. cheddar cheese grated
1 pkg fresh parmesan cheese (or the dry in can is fine)
½ pkg. Chili seasoning mix
Directions:
Mix all together EXCEPT parmesan cheese & place in a 9x13 dish. Top with parmesan cheese and bake @ 350 for 30-35 min. (I think I told you, but I’m not sure – I used chopped black olives (1/2 small can).
Recipe shared by Joyce Hankins
