Chicken Spaghetti was already on the menu for yesterday, but it definitely sounded yummy amid the Winter Wonderland we had going on around here.
This recipe came straight from the best place for me to get recipes… my mother-in-law! You know in the interest of serving your hubby delectable things that are scrumptious to him, and all.
This one is right up my alley since…
1) It’s incredibly EASY-PEASY! {I like it when there are not too many ways to screw up a recipe.}
2) It has a short list of normal common ingredients.
3) My picky kiddos like it. No small feat these days.
So here’s the down-lo…
CHICKEN SPAGHETTI
Ingredients…
10 oz spaghetti, can of cream of mushroom soup, 1 cup of cheese, 1-2 chicken breasts
Directions…
Preheat oven to 375 degrees and grease 13×9 pan.
Cook 10 oz of spaghetti as directed and add onion to boiling water.
Mix cooked noodles, one can of mushroom soup and one can of water in bowl.
Add in desired amount of cut up chicken. {If you’re like me, I try to stretch the meat in my recipes as much as possible. I only used two small to medium sized chicken breasts, and I thought it was plenty. My mil has even fixed it with NO chicken.}
Spoon in baking dish and top with cheese.
Bakes up in 30 minutes!
Yum-O!
Are there any good quality baby carriers for twin babies?
I can imagine a parent walking around with their child strapped to the front, and
another on the backside. Dont think it would be the most comfy arrangement.