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 seriously 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.
- 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 chilies.
- 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.