Easy Chicken Tetrazzini

1 pound cooked and drained spaghetti

5 chicken breasts, cooked and cubed

2 (10.75 ounce) cans condensed cream of chicken soup

2 1/4 cups water

1/4 cup butter

2 cubes chicken bouillon or 2 teaspoons chicken base ( I prefer chicken base)

1/4 cup shredded Cheddar cheese



Put cooked spaghetti into 9x13-inch baking dish. Place chicken on top of spaghetti.

In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit.

Bake at 350 for 25 minutes.







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