When I first came upon this dish it sounded wonderful. Of course the caption stated it was the best casserole ever. It was fairly simple with ingredients I usually have on hand. The dish however didn't overly impress me. It tasted like a confused cook. Part Italian, part Mexican but not complimenting the other. If I were to make it again I would leave out the can of rotel and add at the minimum garlic and onion powder and Parmesan cheese. Overall not sure I'd make it again.
Chicken Spaghetti
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2 cups chopped, grilled chicken or 1 large can of chicken
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1 can cream of mushroom soup
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1 can cream of chicken soup
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1 10-ounce can Rotel diced tomatoes and green chiles, undrained
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8 ounces sour cream
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Sprinkling of Parmesan or Mexican-blend cheese
Preheat oven to 350 degrees.
Boil
pasta as package directs and drain. Mix all other ingredients (except
cheese), add to cooked pasta and put in a 9" x 13" baking dish. Cover
with foil and bake 30 minutes or until hot and bubbly. Sprinkle with
your choice of cheese and return to oven to melt.
I agree with you. The idea looks interesting, but the recipe needs a few tweaks. Angel hair pasta is too fine to boil as well as bake. No matter what you do, it will come out overdone. The addition of Rotel is just odd.
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