Mexican Chicken Spaghetti
  • 1 chicken, boiled and boned (I usually use either boneless skinless chicken breasts or thighs)
  • 1 chopped onion
  • 12 oz. of thin spaghetti noodles
  • 1 11-oz. can cream of mushroom soup
  • 16 oz. shredded cheddar cheese
  • 2 cups of chicken broth (saved from boiling chicken)
  • 1 chopped bell pepper
  • 1 11-oz. can cream of chicken soup
  • 1 12-oz. jar picante sauce
  • 4 1/4 oz. can chopped black olives
  1. Boil chicken until done. Remove chicken from bone. In the meantime, boil the onions and bell pepper in the chicken broth. Boil spaghetti noodles and drain. Mix all ingredients except for half of the cheese and the black olives. Pour into a 12 x 9 x 2 pan coated with cooking spray. Sprinkle the remaining cheese and black olives on top. Bake at 350 degrees for 30 minutes. Makes 8 servings.