ROTEL CHICKEN SPAGHETTI
3 boneless, skinless chicken breasts (or rotisserie chicken)
1 can (10.75 oz.) cream of chicken soup
1 can (10 oz.) diced tomatoes with green chilis
1 clove garlic, minced
1/2 tsp. onion powder
1 tablespoon butter
1 (8 oz.) brick Velveeta cheese, cubed
8 ounces spaghetti, cooked and drained
Salt and pepper, to taste
Preheat oven to 350 degrees. Cut chicken into bite size pieces. In a large skillet melt butter over medium heat. Add cubed chicken, garlic & onion powder. Cook over medium-high heat until chicken is no longer pink. Stir in soup, cubed Velveeta and diced tomatoes with green chilis. Reduce heat to low, and cook until the cheese melts, stirring constantly. Stir in cooked spaghetti. Season with salt and pepper, to taste. Pour into a lightly greased 2 quart casserole dish and bake for 30 minutes or until heated through.
This stuff is seriously yummy comfort food. Kind of like macaroni and cheese with a kick! I try to refrain from second helpings most of the time. Otherwise having a food blog would serioulsy affect what the bathroom scale tells me every morning, but I just couldn't resist a second helping of this. The whole family loved it, and so did the extra boys that were eating dinner with us when I made it. Normally, I'm not a huge fan of processed cheese, but trust me, this is no time to be a food snob. It makes for great leftovers too. I may or may not have had two helpings the next day for lunch.
Who Dished It Up First
I found this recipe over at Plain Chicken. Thanks Steph!
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