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ROTEL SPAGHETTI Recipe

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This recipe for ROTEL SPAGHETTI is from Keenan's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 boneless, skinless chicken breasts (or rotisserie chicken)
1 can cream of chicken soup
a can diced tomatoes with green chilies
1 clove garlic
½ tsp. onion powder
1 Tblsp. butter
1 (8 oz) brick Velveeta cheese, cubed
8 ounces spaghetti, cooked and drained
Salt and Pepper to taste
Ritz crackers (optional)
Directions:
Directions:
Cut chicken into bit 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 lightly greased 2 quart casserole disk and bake for 30 minutes or until heated through.
Personal Notes:
Personal Notes:
Add a small can of green chilies for additional flavor.

Sprinkle red crushed pepper flakes for additional spice.

 

 

 

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