RO*TEL Across America Recipe Contest - Southern Spaghetti Chicken

Southern Spaghetti Chicken

by Kim from MN

This is a great meal in its self or double or triple the recipe for a large dish to pass.

AVERAGE RATING

Category

Main Dish

Pasta/Pizza

Side Dish

Prep Time

20 mins: boiling and chopping chicken

Servings

Depends if used as the main dish or if it is a side dish.

Recipe Ingredients

1 large can chicken broth
1-2 large cans of water
1 pack of thin spaghetti
1 can cream of mushroom soup
1 can cream of chicken soup
1 can of Rotel Original
1/3 block of Velveeta cheese
1 grocery store Rotisserie chicken
salt and pepper to taste

Directions

Step by step directions with photos go here: http://recipesbykim.blogspot.com/2010/04/southern-spaghetti-chicken.html

Boil chicken broth and water in large stock pot. Add entire package of spaghetti to broth and water and cook till preferred tenderness. Once spaghetti is cooked, reserve 2 cups of broth/water then drain spaghetti.

Meanwhile, add cream of mushroom soup, cream of chicken soup, and Rotel tomatoes together in a large bowl.

Cut block of Velveeta cheese into cubes and add to mixture.

Chop Rotisserie chicken into bite size pieces and add to mixture.
Add spaghetti to mixture and stir till evenly coated.

Place spaghetti mixture into a casserole dish with lid or dutch oven. Bake in the oven for 40 minutes at 350 degrees with lid on.

Remove lid. Add reserved broth/water and stir. Bake an additional 15 minutes without lid.

NOTES : Can mix night before and put in refrigerator cook the next day.
Serving Ideas : Good served with Salad and Garlic Bread