Chicken Spaghetti

I have wanted to try this recipe multiple times but it has never worked out.  Finally hubby has figured out that the "modified atkins" is really not the way to go.  Eat less, exercise and eat a more well rounded diet is the way to go.  So, I am able to try more things.  My 4 year old thought this sounded great but was not happy to see it on her plate.  All of my children ate their "no thank you" allotments and that was it.  We have instituted the rule you eat xx of bites based on your age.  4 year old - 4 bites, 8 year old - 8 bites.  My 11 year old was not happy but she ate her 11 bites and then grabbed a yogurt. 

Hubby and I really liked this.  The rotel gives it a kick.  But I think I will drain part of it away and not pour it all in.  Hubby isn't too big on spicy and this was a little too much for him.  I used fettuccine vs angel hair pasta and it was great.  All the cheesy goodness clung to those bigger noodles.  I put the remaining into containers and I am looking forward to eating mine for lunch today!

Chicken Spaghetti

8 oz pasta
2 cups chicken, cooked and chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotel (diced tomatoes and green chiles), undrained
8 oz sour cream
1 cup shredded cheddar cheese

Preheat oven to 350 degrees.  Boil pasta as package directs and drain.  Mix all ingredients (except cheese), add to cooked pasta and put into a greased 9x13 pan.  Cover with foil and bake 30 minutes or until hot and bubbly.  Sprinkle with cheese and return to oven to melt (about 5 more minutes).

Serve with salad and garlic bread.