Cheesy chicken spaghetti 

On Sundays I like to make a meal that will last a few days during the week. This week’s choice was cheesy chicken spaghetti! I’ve made a different version of this in the past, but I wanted to make some improvements because the first time it didn’t wow me! This time, it came out perfect! So good, but definitely not healthy!  

 Ingredients:

• 1 box cooked spaghetti
• 2 cans cream of chicken
• 1 can Rotel diced tomatoes
• 1 small cup sour cream. I used low fat. 
• 2 cups shredded cheese of choice. I used a Mexican cheese blend. Save one cup for the top. 
• 1/3 cup shredded Parmesan 
• 1 cup chicken broth 
• 1 stick of butter
• 2 large or 3 small cooked and shredded boneless, skinless chicken breasts
• Bread crumbs
• 1/4 tbsp cayenne pepper
• 1/4 tbsp black pepper
• 1/4 tbsp dried parsley 

Directions: 

• In a saucepan combine all ingredients except for chicken and spaghetti, cook for about 20 minutes, or until the mixture is well blended
• Combine all ingredients in a large bowl and then transfer to a baking dish
• Sprinkle remaining cheese and breadcrumbs to your liking on top
• Bake on 350 for 30 minutes

It turned out awesome, cheesy, but not too cheesy. I will definitely make it again! Let me know what you think if you try it!