Author Notes
A delicious comfort food made with southern flair. I like to use boneless, skinless chicken breasts, but this is also a great dish to make with leftover chicken! —Patti Howard
Ingredients
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16 ounces
spaghetti noodles
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2 cups
evaporated milk
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1 cup
chopped red and green peppers
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4 pieces
cooked and shredded boneless, skinless chicken breast
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1 tablespoon
olive oil
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1/4 cup
grated parmesan cheese
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3/4 cup
chopped sweet onion
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2 cups
cream of mushroom soup
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1 teaspoon
sea salt
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1/2 teaspoon
black pepper
Directions
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Gently boil 4 boneless, skinless chicken breasts in a pot full of salted, boiling water until no longer pink, typically 25 minutes. Shred.
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Cook your spaghetti noodles according to package instructions. Drain and drizzle with a drop of olive oil.
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Saute your red and green peppers and onions in a skillet with 1 tablespoon of olive oil until soft and translucent, typicaly 5 minutes.
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Combine all ingredients together in a greased 9 X11 inch casserole dish and bake at 400 degrees for 25 minutes. Serve with a tossed salad and warm, crusty bread.
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