Tuesday, October 18, 2011

Tasty Tuesday-Greek Spaghetti

Greek Spaghetti

3 Large chicken breast(boiled, and shredded)

1/2 cup water

2 chicken bouillon cubes

1 small can black olives

1 small can mushrooms

1 can diced Italian style tomatoes

3 TBL chavenders seasoning

1 bag shredded Colby/Jack cheese

1 box thin spaghetti  noodles

2 TBL butter

1/4 cup Parmesan Cheese plus extra to top

salt and pepper to taste


Mix, tomatoes, olives, mushrooms, water, bouillon, and chavenders seasoning all together in pan. Bring to a boil, and then turn to a low simmer. Add shredded chicken to mix. Cook about 3/4 of the box of noodles. Drain noodles and place in casserole dish. Mix butter, salt, pepper, and Parmesan cheese all together into the noodles. Pour chicken mixture all over top. Top with cheese. Bake at 350 for about 15-20 minutes. Sprinkle extra Parmesan on top of each serving.
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