Wow, this was GOOD! And low cal too! The flavor was awesome and I really liked it with the fat free sour cream and green onions on top. I used red pepper instead of green because that's what I had on hand. I didn't add all of the onion either...although we like onion, I always add a bit less than the recipe calls for. I guess I got used to doing that because when the kids were small they didn't like onion. I would just sneak in alittle bit. They never knew!
Here is another chicken spaghetti recipe I use often too:
3 c. cooked spaghetti
6 oz. cooked chicken, shredded
Mix and melt in microwave:
1 can Rotel tomatoes
4 oz. lite Velveeta cheese
1 can fat free cream of chicken soup
1/2 tsp. garlic salt
Mix all together and put in a greased 9x13 pan. Bake at 350 for 30 minutes.
Mmmmm this looks tasty and easy....one of my little girls will not eat onions...so I have to sneak them in too!! :) Bonnie x
ReplyDeleteI love your recipes. Can't wait to try these. My kids hate onions, too. But I can't resist adding them in, they just add so much flavor!
ReplyDeleteMexican and spaghetti in one. How can you go wrong?
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