Easy Cheesy Chicken Spaghetti Recipe Rotel Recipe Cards

EASY ROTEL CHICKEN SPAGHETTI

Steps:

• Preheat the oven to 350F. Remove the meat from the chicken and rough chop into bite-sized pieces. Set aside.
• Cut the cheese into squares and set aside.
• Boil spaghetti noodles per instructions on the package. Add 1-2 tsp salt to water, if desired. Use a large pot to boil spaghetti noodles; at least a 5-quart pot and stir frequently while boiling! Drain the noodles when they are cooked.
• While the spaghetti is cooking, add the butter to a 5-quart pot and melt over medium heat. Once melted, add the chopped onion, bell peppers, and celery. Simmer for about 5 minutes, then add both soups, tomatoes, cubed cheese, and black pepper. Stir with a whisk until the cheese is completely melted.
• Add the cooked, drained spaghetti and the chicken to the pot with the cheesy rotel mixture. Stir well.
• Serve immediately! Alternatively, you could pour the Rotel chicken spaghetti into a large casserole dish and bake uncovered at 350 for 10 minutes to get it nice and hot. However, baking it may thicken it up more. If this happens, add a small amount of milk or chicken broth to create a more creamy texture.

CHEESY CHICKEN SPAGHETTI

Steps:

• Start by cutting and cooking your chicken. Set aside.
• Start your spaghetti and cook.
• Chop up one pound of Velveeta and melt with cream of chicken soup. Add Rotel to the melted mixture and then add chicken.
• In a big bowl or pot, add cheese mixture to cooked noodles and mix well.
• Pour whole mixture into a 9 x 13 pan and top with shredded cheese.
• Bake at 400 degrees about 15 minutes.

EASY CHEESY CHICKEN SPAGHETTI

Steps:

• Boil Spaghetti noodles according to package.
• In a saucepan, put Velveeta, butter, soup, rotel, and chicken.
• Cook until cheese is melted.
• Add cooked spaghetti to the cheese mixture, mix well.
• If you want, you can pour the spaghetti & mixture into a casserole dish and pop it in the over for a couple minutes, but that's not necessary.
• Serve HOT!