Friday, February 25, 2011

Cheesy Chicken Spaghetti

This recipe was originally from my friend Terri.  I have changed it a little from her recipe such as using just white meat chicken instead of a whole chicken and leaving out the mushrooms and green peppers.  It makes a huge 9x13 casserole and it is a very affordable meal to make for a crowd when served with garlic bread and salad.  This is a real kid pleaser too, kinda like spaghetti meets rotel dip with chicken.  It also freezes well so it makes a great dish to take to someone or to split it and eat one half and freeze the other.  Needless to say, I've made this several times!

Cheesy Chicken Spaghetti

1lb cooked chicken (white or dark), chopped
1lb thin spaghetti
1 can rotel tomatoes
1 can cream of chicken
1 lb velvetta, cubed
1/2 c milk
1c shredded cheddar cheese

Boil spaghetti in a large pot and drain.  In same pot, add rotel, cream of chicken, velvetta, and milk.  Heat this mixture over low heat until velvetta is melted and everything is combined.  Add pasta and chicken to mixture and pour into casserole dish and top with shredded cheese.  Bake at 350 until bubbly.

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