2 c. chicken, deboned, boiled and cubed
3 c. dry spaghetti noodles, broken, cooked al dente
1 (10.5 oz.) can cream of mushroom soup
1 (10.5 oz.) can nacho cheese soup
1 (10.5 oz.) can cream of chicken soup
1 (10 oz.) can Rotel tomatoes with chilis
1 medium onion, diced and sauteed
1 t. salt
1 t. black pepper
1 t. cumin
2 c. shredded Mexican blend cheese
Combine all ingredients except cheese. Pour into a greased 9x13 foil pan, top with cheese. Cover with heavy duty foil. Freeze until ready to use. Bake at 325 degrees for one hour if thawed, 1-1/2 hours if frozen.
Submitted by Karen Connell - Finalist in the Make Ahead and Freeze Recipe Contest
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