Rotel Chicken Spaghetti

Rotel Chicken Spaghetti

Rotel Chicken Spaghetti - chicken, cream of chicken soup, Rotel, Velveeta, spaghetti - I can not get enough of this stuff! We make it at least once a month! It also makes a great freezer meal.

I have Mama Hen to thank you for this wonderful dish. She made a version of this for dinner and just raved about it. When she told me what it was, I thought it sounded a lot like King Ranch Chicken but with spaghetti. I LOVE King Ranch Chicken so I knew that I would love this!  I was right; this is awesome! 

I made this for dinner the night before Chicken Legs went out of town and I ate leftovers for lunch and dinner the next day!  It is that good!  Give it a try.  It is really a quick dish to make, especially if you use rotisserie chicken or pre-cook the chicken.

Yield: serves 4 to 6

Rotel Chicken Spaghetti

prep time: 10 MINScook time: 30 MINStotal time: 40 mins

ingredients:

• 3-4 large boneless chicken breasts (about 2 pounds)
• 1 can (10.75-oz) Cream of Chicken Soup
• 1 can (10-oz) Rotel Diced Tomatoes with Green Chilies, undrained
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 Tbsp butter
• 1 (8-oz) package Velveeta cheese, cubed
• 8 ounces spaghetti, cooked and drained

instructions:

1. Preheat oven to 350ºF.
2. Cut up chicken into small bite-size pieces. 
3. In a large skillet melt butter. Add cubed chicken, garlic and onion powder. Cook over medium-high heat until chicken is no longer pink and no liquid is left in the skillet. 
4. Stir in soup, Velveeta cheese, and Rotel Tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly.
5. Stir in spaghetti and pour into a lightly greased 2-quart casserole dish.
6. Bake for 30 minutes or until heated through.

All images and text ©Plain Chicken, Inc.

Read more..