Hello! Today I’m cooking one of my husband’s favorite dishes, Cheesy Chicken Spaghetti. This is a tried and true classic at my house, and I’ve been using this exact recipe for years. It’s cheesy and gooey, with just a little bit of a kick from the Ro-tel. We love it, and I hope that you do also. Enjoy!
-8 oz to 1 lb of cooked chicken according to your preference (I used 8 oz of grilled chicken, although rotisserie or canned chicken will also work)
-1 bell pepper, chopped
-1 onion, chopped
-1 can original Ro-tel, diced
-1 can cream of mushroom soup
-1/2 lb Velveeta, chopped into small wedges or shredded
-16 oz spaghetti (I use thin spaghetti)
-1 small can chicken broth (I use low sodium)
1. Boil spaghetti according to package directions.
2. Add to bottom of large casserole dish
3. Place chicken and remaining ingredients on top of noodles. Add broth as needed. I use about a tenth of the can just to give it added moisture and flavor.
4. Bake at 350 degrees, covered in foil for about 30 minutes or until bubbly. Stir to distribute ingredients before serving.