Last week, both my mom and I (since the kids and I are visiting them for a few weeks) were trying to come up with a new, yummy dinner idea! We were short on time since we had been out all day running errands, so we knew it needed to be something quick and easy. After going through her pantry and deciding on chicken spaghetti, we then glanced outside at her tomato plant, and saw that there were several tomatoes ready for picking! We decided to use them in this dish as well and turns out, it was an amazing addition. Not only did it add a bit of color to the dinner, but it also added a great flavor. This was kid-friendly, in fact, all three of my kids ate everything up happily, and we literally had this on the table in no time. Don’t you just love meals that come together quickly based on what you have in your pantry? You too may have all the ingredients laying around in your pantry for this, so be sure to give it a try!!
- 2 cups cheddar cheese, shredded
- 2 cans cream of chicken soup
- 2 cups chicken, cooked and diced
- 1 lb. spaghetti, cooked
- 1 1/2 cups milk
- 1 cup tomatoes, diced
- 2 tsp. seasoned salt
- 1 tsp. ground black pepper
- 1 tsp. garlic powder
- 1 tsp. Italian seasoning
- Cook spaghetti according to directions, drain and set aside.
- While pasta is cooking, combine 1 cup cheese, cream of chicken soup, chicken, milk, and seasonings together in a bowl.
- Add in the pasta once cooked and drained.
- Fold in the diced tomatoes.
- Put pasta mixture into a greased 9 x 13 baking dish.
- Sprinkle remaining 1 cup cheese on top.
- Place dish into preheated oven, 350, and bake for about 20 minutes.
- Remove from oven and serve!