RO*TEL Across America Recipe Contest

Chicken Spaghetti

by Elizabeth from TX

chicken, cheese sauce, spaghetti

AVERAGE RATING

Category

Main Dish

Prep Time

20 minutes

Servings

6-8

Recipe Ingredients

2-3 TBSP (pats) butter or margarine
¼ - ½ cup chopped onion (if you like onions you can add more)
2 cans cream of chicken soup, regular or fat free
1 can rotel diced tomatoes original flavor, if you don’t want it as spicy then you can use the Mild
6-8 oz of Velveeta (if you like it more cheesy, you can add more I usually use 8)
Salt and pepper to taste
3 chicken breast, cooked and shredded. Set aside
1 12 oz pkg thin spaghetti
1 cup chicken broth saved from boiling the chicken. (you may not use all of this)

Directions

Preheat oven to 400.

In a sauce pan add butter and onions. Cook onions until they are turning soft or transparent. Add soup, rotel, salt and pepper, stir. Add Velveeta. Stir until all melted and blended together. The sauce will be really thick. To thin it down some add the chicken broth a little at a time. If its too thin it will loose flavor, so don’t add all the broth at once unless you need it.

In another pan, cook spaghetti, until it is 2/3 of the way cooked. Drain and pour into a casserole dish. Add shredded chicken on top. Then pour the cheese sauce mixture on top of the chicken and spaghetti. Toss it all together until well blended. You want it to have extra sauce, as when it bakes the spaghetti will finish cooking and soak up the sauce. Bake for a total of about 20 minutes, or until spaghetti is cooked to your taste.