Chicken Spaghetti-Easy-Tasty-So good! Crowd Pleaser!
A cheesy crowd pleaser! It is perfect for family gatherings and potlucks!
INGREDIENTS:
1.5 pounds chicken breasts
1 (8 ounce) package spaghetti
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 pound processed cheese food (eg. Velveeta)
salt and pepper and garlic powder, to taste
DIRECTIONS:
Boil chicken in a large pot of water. When chicken is done, remove from pot, shered and set aside. Put spaghetti in boiling water cook for 9 to 13 minutes, When done, drain water.
To a microwaveable bowl, add soup, diced tomatoes with chile peppers and cheese. Season with salt, pepper and garlic powder to taste and microwave until cheese is melted, about 9 minutes. Remove from microwave, mix, spaghetti, chicken and cheese mixture together and ENJOY!
Creamy Southern Chicken Spaghetti with Rotel | Comfort Food | Restless Chipotle
The creamiest cheesy chicken spaghetti recipe ever with just the right amount of spicy Rotel tomatoes!
It's a great way to use up leftover chicken, too!
This easy casserole is ready in just 30 minutes and can be assembled a day or two ahead of time, or frozen for up to 3 months, and baked when you're ready to eat.
It's a must at potlucks - great way to feed a crowd or a hungry family for cheap!
Get the printable recipe, slow cooker instructions, nutrition information, tips, and more on Restless Chipotle -
1.5 pounds boneless chicken breast, or more if desired cooked and shredded or cubed
16 ounces spaghetti, broken in 2-inch pieces
29 ounces cream of chicken soup, (2 - 14.5-ounce cans condensed)
10 ounces diced tomatoes & green chiles (I use Rotel tomatoes)
6 ounces cream cheese (I use Philadelphia brand - and recommend it)
3 cups Cheddar cheese, shredded from a block - divided use (12 ounces total)
¼ cup heavy cream, you can use milk if you prefer
1 cup bell peppers and onions mixed
Instructions
Cook the chicken breast if it's raw then dice or shred it and set aside - or used cooked rotisserie chicken.
If using fresh onions and peppers saute them in a little butter until soft.
Break the spaghetti into 2-inch pieces and cook until tender in boiling, salted water.
Drain and set aside.
Mix the soup, RoTel, and cream cheese in a microwave safe dish.
Heat, stirring every minute, until the mixture is smooth and creamy.
Stir in 2 cups of the cheese.
Stir until smooth. You may need to add some milk or cream to thin it down if it seems too thick.
Stir the cooked chicken into the cheese mixture.
Stir the pasta, onions and peppers into the chicken and cheese mixture.
Spoon into a greased 13x9-inch casserole dish.
Top with remaining 1 cup cheese.
You may stop here, cover with plastic wrap then aluminum foil, and freeze for up to 3 months or refrigerate a day or two until ready to bake.
Bake at 350F 20 minutes or until heated through and the cheese has melted.
Remove from the oven.
Let stand for about 5 minutes for the cheese to settle then serve hot.
Seasoned Salt Recipe -
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13x9-inch pan with cover
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Chicken Spaghetti with Rotel
Chicken Spaghetti with Rotel is quick and slightly spicy pasta dinner that's perfect for busy weeknights! Loaded with flavor from the Rotel tomatoes, Velveeta, and cream cheese this creamy, cheesy pasta is always a crowd-pleaser! Made right in the Crockpot for a homemade family favorite.
EASY Rotel Chicken SPAGHETTI using PRECOOKED Chicken | RECIPE of the WEEK | Budget Friendly Meal
The RECIPE of the WEEK is an easy Rotel Chicken Spaghetti. This recipe uses pre-cooked chicken which makes it a budget-friendly meal.
Thanks for your support!
To see how we make spatchcock chicken, click here...
Recipe for Rotel Chicken Spaghetti
1 Rotisserie chicken, deboned (we use leftover chicken from the spatchcocked chicken)
1 package of spaghetti
1 lb. of Velveeta
1 can of cream of mushroom soup (we make cream of chicken soup instead, using this recipe
1 can of Rotel tomatoes with green chilies
1/2 tsp garlic powder
salt and pepper to taste
shredded cheese
Boil pasta to al dente following package instructions.
While pasta is cooking, debone chicken and cut Velveeta into cubes.
Also, make cream of chicken soup if you are making it instead of using canned.
Strain pasta and then add back to the pot with the rest of the ingredients.
Cook the pasta mixture over medium-low until cheese is melted and ingredients are mixed well.
Put pasta mixture into a 9X13 dish, top with shredded cheese, and bake in a preheated oven at 375 degrees for 20 minutes until golden brown and crispy.
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