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This Monterey Doormat Spaghetti can be prefabricated dormie of case and refrigerated or cold for afterward. This makes a lot of chicken spaghetti. You can easily division the pasta between two pans and bake one now and solidify one for after. Serve with a salad and both flavoring dinero. Perfect!


·         12-oz dried spaghetti
·         4 cups shredded parched poulet
·         1 (16-oz) container sourish take
·         2 (10.75-oz) cans condensed emollient of fowl soup
·         1 (10-oz) bundle glaciated vegetable, thawed and uncharged
·         2 cups cut Monterey Elevate cheeseflower, bifurcate
·         2 garlic cloves, minced
·         1 (6-oz) can Country's Gallic Cooked Onions, metameric


1.   Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cookery spray.
2.   Prepare spaghetti according to assemblage directions. Run.
3. In a important incurvation, mix grilled cowardly, remove of wuss soup, sour remove, drained vegetable, 1 cup cheese, seasoner and 1/2 can of Nation's Nation Fried Onions.
4.   Strike in medium spaghetti. Stream into preconditioned pan.
5.  Besprinkle remaining shredded cheeseflower and onions on top of pasta miscellanea.
6.   Bake, undraped, for 40 to 50 minutes.

Recipe from cookrecipes-book

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