Chicken Spaghetti with Rotel
Ingredients
- 3 chicken breasts boneless, skinless, cut into bite sized pieces
- 1 10.75-ounce can Cream of Chicken soup
- 1 10-ounce can Ro*Tel diced tomatoes with green chilies, undrained
- 1 clove garlic, minced
- ½ tsp. onion powder
- 1 tbsp. butter
- 8 ounces Velveeta cheese, cut into cubes
- 2 ounces Philadelphia cream cheese
- 8 ounces spaghetti, cooked and drained
- 1 cup cheddar cheese, grated
- Salt and pepper, to taste
- Parsley, chopped, optional for serving
- Green onions, sliced, optional for serving
Instructions
- Pre-heat the oven to 350°F.
- Prepare spaghetti according to package instructions for al dente.
- Melt butter in a large skillet, over medium to medium-high heat; add bite size chicken pieces.
- Sprinkle onion powder over chicken; add garlic to the pan; sauté chicken for about 7 – 10 minutes, or until chicken is no longer pink.
- To the skillet, pour in the canned soup, cubed Velveeta, cubed cream cheese and diced Ro*Tel tomatoes.
- Reduce the stove to a low; cook the cheese mixture while stirring constantly until the cheese melts.
- Once combined, add drained pasta and stir into the cheese and chicken mixture until it is fully coated; season with salt and black pepper, to taste.
- Lightly grease a 2-quart casserole dish and pour in the cheesy chicken spaghetti from the skillet.
- Sprinkle the sharp cheddar cheese on top.
- Place in the pre-heated oven and bake for about 25 – 30 minutes or until it’s heated thoroughly and the cheese on top is melted.
- Remove from the oven; add the optional garnish, parsley or green onion on top.
Notes
Tightly cover this Ro*Tel spaghetti chicken in an airtight container and freeze for up to 3 days; to re-heat leftovers, pop the dish back in the oven and bake at 350°F until heated through.
