ingredients
8 ounces linguini or spaghetti
water, when needed
1/2 cup diced onion
2 cups cooked chicken, diced
1 can cream of mushroom soup
1 can (10 ounce size) concentrated chicken broth
1/2 soup can water
two tablespoons salsa (your preferred)
1 can (4 ounce size) diced eco-friendly chilies (rinsed and drained)
1 cup shredded Cheddar or Monterey Jack cheese
directions
Heat oven to 350 levels F.
Break the linguini in two and prepare it until soft although not quite dirty (al dente).
Spray a 8 x 12 baking dish with non-stick. Arrange the linguini at the base from the baking dish. Top with onion and every one of the chicken.
In a tiny bowl, combine the cream of mushroom soup, chicken broth and chilies stir to combine. Pour this mix within the chicken and top with cheese.
Bake covered for half an hour or until heated through. Uncover and continue baking for fifteen minutes more until cheese is bubbly.