Chicken Spagjita Explosion Recipes

VELVEETA® EASY SPICY CHICKEN SPAGHETTI

Steps:

• Heat oven to 350ºF.
• Cook spaghetti as directed on package, omitting salt.
• Meanwhile, cook and stir chicken in large skillet sprayed with cooking spray on medium-high heat 8 to 10 min. or until done. Add remaining ingredients; cook and stir 5 min. or until VELVEETA is completely melted and mixture is well blended.
• Drain spaghetti. Add to chicken mixture; mix lightly. Spoon into 9-inch square pan sprayed with cooking spray.
• Bake 30 to 35 min. or until heated through.

CHICKEN EXPLOSION

Steps:

• Preheat oven to 350 degrees.
• Prepare pasta according to package directions.
• Dredge chicken in egg whites, then bread crumbs, and place on cookie sheet.
• Bake in oven approx 25 min or until chicken is done and crumbs are golden brown.
• Allow to cool and cut into bite size pieces.
• Steam broccoli in microwave until crisp and tender.
• In a large serving bowl mix together parmesan cheese, butter, dry italian salad dressing and garlic pepper.
• Add chicken, broccoli and pasta to bowl.
• Toss and serve.

CHICKEN SPAGJITA EXPLOSION

Steps:

• Fill a large pot with water and cook pasta (with a tablespoon of salt) according to the directions on the box (maybe two minutes shy of the directions). When done, drain pasta completely, return pasta to pot, and add below mixture to pot (you will want to time your pasta and the mixture below to be ready around the same time). Heat 2 Tablespoons of oil, over medium-high heat, in a large, nonstick skillet. Sauté onion and bell pepper until vegetables are slightly tender. Remove vegetables with a slotted spoon and set aside. If needed, add the remaining 1 Tablespoon of vegetable oil to skillet. When oil has reheated, brown chicken (once chicken is in the pan, leave it alone, stirring only occasionally, until chicken lightly browns on both sides). Add the contents of both cans of the drained RO*TEL and the contents of the drained can of green chile peppers; cook until some of the excess water evaporates (4-5 minutes, stirring regularly). Add contents of dry fajita mix and cook for one minute before adding one cup of water and simmering on medium-high heat for 5 minutes. Add garlic power and salt/pepper (to taste) and stir, cooking an additional 2 minutes over medium heat. Shortly before serving, stir in the cheese and the reserved onions and green peppers. Transfer completed recipe to a serving dish and garnish with cilantro. Serve hot.

EASY CHICKEN SPAGHETTI

Steps:

• Cook pasta in large saucepan as directed on package, adding broccoli to the cooking water for the last 5 minutes of the pasta cooking time; drain. Cover to keep warm.
• Spray large skillet with cooking spray. Add chicken; cook and stir 4 to 5 minutes on medium-high heat or until chicken is cooked through. Add VELVEETA, soup and milk; mix well. Reduce heat to low; cook until VELVEETA is completely melted, stirring frequently.
• Add pasta; toss to coat.

CHICKEN SPAGHETTI

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Mix together in large bowl: cooked spaghetti, diced chicken, pimentos, mushroom soup, bell peppers and cheese. Pour into a large casserole dish and bake for 90 minutes in a preheated oven. Serve immediately.

VELVEETA CHICKEN SPAGHETTI

Steps:

• Preheat oven to 350 degreees.
• Cook spaghetti as directed on package, minus a minute or two if you like your pasta firmer.
• Melt butter in large deep pan, and saute onions and celery.
• Add chicken, cheese, cooked spaghetti, mushroom soup, black olives, rotel tomatoes, garlic powder and mix well.
• Transfer to a casserole dish and bake in preheated oven for 45 minutes.