CHICKEN SPAGHETTI
8 ounces spaghetti
1 pound boneless skinless chicken breasts or tenders, cooked and chopped
4 tablespoons I Can't Believe It's Not Butter Light
1 stalk celery, chopped
1 small onion, chopped
4 ounces mushrooms, chopped
House Seasoning, or salt and pepper
1 can cream of mushroom soup, or my Homemade Cream Soup Mix
8 ounces light sour cream
1 cup shredded sharp cheddar cheese
Boil spaghetti in salted water until done, drain and set aside. Rinse out the same pot and melt the butter. Add all the vegetables, season with House Seasoning or salt and pepper and cook until tender. Remove from heat and stir in soup and sour cream until well combined. Then stir in about 2/3 of the cheese and all of the chicken. Top with remaining 1/3 of the cheese. Return to medium heat, cover and cook only until heated through and cheese on top has melted. Makes 4 - 6 servings.
Let's Cook YouTube Video
8 ounces spaghetti
1 pound boneless skinless chicken breasts or tenders, cooked and chopped
4 tablespoons I Can't Believe It's Not Butter Light
1 stalk celery, chopped
1 small onion, chopped
4 ounces mushrooms, chopped
House Seasoning, or salt and pepper
1 can cream of mushroom soup, or my Homemade Cream Soup Mix
8 ounces light sour cream
1 cup shredded sharp cheddar cheese
Boil spaghetti in salted water until done, drain and set aside. Rinse out the same pot and melt the butter. Add all the vegetables, season with House Seasoning or salt and pepper and cook until tender. Remove from heat and stir in soup and sour cream until well combined. Then stir in about 2/3 of the cheese and all of the chicken. Top with remaining 1/3 of the cheese. Return to medium heat, cover and cook only until heated through and cheese on top has melted. Makes 4 - 6 servings.
Let's Cook YouTube Video
