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Chicken Spaghetti with Rotel

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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.