Ingredients :
- 1 Rotisserie chicken/deboned and shredded
- 1 lb velveeta cheese
- 3 cups shredded mozzarella cheese
- 1 tbsp sea salt
- 1 tsp basil
- 1 tsp oregano
- 2 tbsp mild salsa
- 1 can (8 oz) cream of mushroom soup
- 1 box thin spaghetti
Method :
- Remove skin from chicken, and begin to shred chicken off of bone using a fork. Place off to the side once done
- Boil spaghetti until 80% cooked (will finish cooking in the oven). Strain and place off to the side.
- In a big pot on medium/high heat on your stove top, combine all ingredients, EXCEPT leaving 2 of the 3 cups of shredded mozzarella off to the side.
- Once all cheeses are melted and all ingredients are mixed well, transfer mixture to a baking dish. Preheat your oven to 375.
- Top your mixture with the remainder mozzarella cheese and sprinkle your basil and oregano on top.
- Once oven is preheated, place your dish inside, and allow to bake for 20minutes.
- Enjoy!
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