Rotel Chicken Spaghetti
Spaghetti gets a spicy kick with the addition of cheese and diced tomatoes and green chilies!
Servings: 6 -8 servings
Calories: 183kcal
Equipment
Ingredients
- 3 chicken breasts boneless, skinless
- 1 10.75 oz. can cream of chicken soup
- 1 10.75 oz. can 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
Instructions
- Preheat oven to 350 degrees.
- Cut 3 chicken breasts into bite size pieces.
- In a large skillet melt 1 tablespoon butter over medium heat. Add cubed chicken, 1 clove garlic & 1/2 tsp. onion powder.
- Cook over medium-high heat until chicken is no longer pink.
- Stir in 1 10.75 oz. can cream of chicken soup, 1 8 oz. brick Velveeta cheese, cubed and 1 10.75 oz. can diced tomatoes with green chilis.
- Reduce heat to low, and cook until the cheese melts, stirring constantly.
- Stir in cooked 8 ounces 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.
Video
Nutrition
Serving: 1g | Calories: 183kcal | Carbohydrates: 14g | Protein: 17g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 48mg | Sodium: 609mg | Sugar: 1g