|
| | Easy Chicken
Spaghetti
| 6.5 oz |
Spaghetti, cooked and drained |
| 2 large |
Chicken breast, cooked and cubed |
| 1 can |
Pepper Jack Cheese Soup Southwest
Style |
| 1/2 cup |
Boullion |
| 1 can |
Corn |
| |
Shredded Cheddar Cheese |
| |
|
|
Heat together
soup and bullion. Add chicken and corn and spaghetti. Stir and
heat thoroughly. Top with shredded cheese.
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|
