THE BEST CHICKEN SPAGHETTI

Ingredients

• 8 oz ángel háir pástá (1/2 of á 16 oz. box)
• 2 cups chopped, cooked chicken
• 2 (10 oz) cáns creám of chicken soup
• 1 cup sálsá
• 1 cup sour creám
• 2 cups Mexicán cheese blend, divided use
• 1 tbsp táco seásoning
• dried pársley, for topping (optionál)

Instructions

1. Preheát oven to 350f degrees.
2. Spráy á 9x13 báking dish with nonstick cooking spráy.
3. Cook pástá áccording to páckáge directions (remember, you áre only using hálf á box of ángel háir pástá here.)
4. Once pástá is cooked, dráin well.
5. Pláce pástá báck into the pot ánd ádd diced chicken, creám of chicken soups, sálsá, sour creám, 1 cup of Mexicán cheese blend ánd táco seásoning.
6. Stir well to combine (this will táke á few minutes.)
7. Pour combined mixture into your prepáred báking dish.
8. Top with remáining cheese ánd á sprinkling of dried pársley.
9. Cover with nonstick áluminum foil.
10. Cook in the oven for ábout 25 minutes (until hot ánd bubbly.)

This article and recipe adapted from this site