
Ingredients
- 3 large boneless, skinless chicken breasts
- 6 cups chicken broth
- 1/2 onion, diced
- 16 oz. whole wheat thin spaghetti
- 2 cups shredded mozzarella
- 10 oz. Rotel tomatoes
- 8 tb butter
- 1 can cream of chicken
Directions
- Cook chicken in chicken broth. Save broth. Remove chicken and shred. Cook spaghetti in boiling broth. (Don't drain). Add butter, soup, cheese, and Rotel to pot. Stir. Put into casserole or 9x13 dish. Freeze or Bake at 400 for 25-30 minutes.