Ingredients
-
1
-
1
-
1
-
1
-
8
-
1/2
-
1/2
-
2
-
3
-
1
-
1
-
-
-
-
Directions
Cheesy Mushroom Chicken Casserole, Cheese, Mushrooms, Chickens, what could be better??? 😀 I concocted this after deciding to do some baked mushrooms for a side, but preferred an all-in-one meal , Cheese, Mushrooms, Chickens, what could be better??? 😀 I concocted this after deciding to do some baked mushrooms for a side, but preferred an all-in-one meal
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Steps
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1
Done
|
Cut the Chicken Breast Into Rough Cubes, of About 1 Inch. Finely Chop the Mushrooms and Onions. |
|
2
Done
|
Over Medium High Heat, Sautee the Mushrooms and Onions in the Butter Until Soft. Add the Chicken, Garlic Salt, and Pepper, and Mix Well. |
|
3
Done
|
in a Large Pot of Boiling Water, Boil the Spaghetti For About 8 Minutes or Until Done a Little Less Than Your Liking, as It Will Cook a Bit Further in the Oven. Drain Completely. |
|
4
Done
|
Chop the Block of Velveeta Into Approximately 1 Inch Cubes. |
|
5
Done
|
in a Large Casserole Dish, Combine the Soups, Drained Can of Ro-Tel, Velveeta, and Chicken Mixture. Add the Pasta and Mix Together Well. (be Mindful of Mixing Up the Velveeta Because Sometimes the Little Cubes Like to Clump Together, Expecially After Getting a Little Warm from the Pasta.). |
|
6
Done
|
Bake Covered in a 350 Degree Oven For 30 Minutes. I Like the Top of Mine Crispy, So I Take Off the Cover and Bake For Another 10 Minutes. If You Don't Like Crispy, Then Keep It Covered. |
|
7
Done
|
Be Sure to Let It Cool For About 10 Mintues Prior to Serving. |
