THE BEST CHICKEN SPAGHETTI

Ingredients

• 8 oz �ngel h�ir p�st� (1/2 of � 16 oz. box)
• 2 cups chopped, cooked chicken
• 2 (10 oz) c�ns cre�m of chicken soup
• 1 cup s�ls�
• 1 cup sour cre�m
• 2 cups Mexic�n cheese blend, divided use
• 1 tbsp t�co se�soning
• dried p�rsley, for topping (option�l)

Instructions

1. Prehe�t oven to 350f degrees.
2. Spr�y � 9x13 b�king dish with nonstick cooking spr�y.
3. Cook p�st� �ccording to p�ck�ge directions (remember, you �re only using h�lf � box of �ngel h�ir p�st� here.)
4. Once p�st� is cooked, dr�in well.
5. Pl�ce p�st� b�ck into the pot �nd �dd diced chicken, cre�m of chicken soups, s�ls�, sour cre�m, 1 cup of Mexic�n cheese blend �nd t�co se�soning.
6. Stir well to combine (this will t�ke � few minutes.)
7. Pour combined mixture into your prep�red b�king dish.
8. Top with rem�ining cheese �nd � sprinkling of dried p�rsley.
9. Cover with nonstick �luminum foil.
10. Cook in the oven for �bout 25 minutes (until hot �nd bubbly.)

This article and recipe adapted from this site

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