Sunday, September 30, 2012

Cheesy Chicken and Rotel Spaghetti

A few years back a co-worker, and friend, introduced me to an absolutely addicting and easy to make appetizer/snack.  In fact, it's so simple that it only requires two ingredients: half a brick of Velveeta cheese and one can of Rotel.  Melt the two together ingredients together in the microwave, for 5 minutes, stirring halfway through, and you have the BEST chip dip ever!'s beyond addicting.

This weekend however, I decided to take the dip to a whole new level and incorporate it into a meal.  Looking back now, it was probably a mistake on my part, only because it turned out fantastic and is just as addicting as the dip itself.  I easily see this meal becoming a regular addition to our dinner menu.

Cheesy Chicken and Rotel Spaghetti

1 1/2 lb. chicken breasts, cubed
1 can (10 ¾ oz.) cream of chicken soup
1 can (10 oz) Rotel diced tomatoes and green chilies (I use HOT)
1 garlic clove, minced and ¼ tsp. garlic powder
½ tsp. onion powder
16 oz. Velveeta cheese, cubed
1 package spaghetti noodles
Cheddar cheese, shredded (optional)

Preheat oven to 350 degrees.

Cook spaghetti according to package directions, drain and set aside.

Spray a 9x13” baking dish with nonstick cooking spray and set aside.

In a large skillet, set over medium-high heat, add the cubed chicken pieces, garlic, and onion powder.  Cook until the chicken is no longer pink.  Reduce the heat to low and add in the soup, cheese, and Rotel.  Continuously stir around until the cheese has completely melted and all the ingredients are well combined. 

Once the chicken and cheese sauce is ready, pour it over the spaghetti noodles and toss together.  Transfer the prepared spaghetti to the 9x13” baking dish and top with some cheddar cheese, if desired. 

Bake for about 30 minutes or until heated through and cheese is melted.
Source: Adapted from Plain Chicken 


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