Last night I was browsing through some food blogs and came across this recipe on the Plain Chicken blog. I’m not a huge fan of chicken spaghetti but I thought the kids would like it. Well, I was mistaken and apparently I do like chicken spaghetti. How can you not with Rotel and Velveeta in the recipe? This was very simple to make too.
Rotel Chicken Spaghetti
3-4 large boneless chicken breasts (I used the leftover roast chicken)
1 can (10 3/4 ounce) Cream of Chicken Soup
1 can (10 ounce) Rotel Diced Tomatoes with Green Chilies
1 clove garlic, minced or 1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tablespoon Margarine or butter
1 – 8 ounce Velveeta cheese, cubed
8 ounces spaghetti, cooked and drained
Cut up chicken into bite size pieces.In a large skillet melt butter or margarine. Add cubed chicken, garlic & onion. Cook over medium-high heat until chicken is no longer pink and no liquid is left in skillet. Stir in soup, cheese and Rotel Tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly. Stir in spaghetti and pour into a lightly greased 2 quart casserole dish. Bake at 350 degrees for 30 minutes or until heated through.
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