Chicken spaghetti adds an extra level of heartiness and flavor to the classic spaghetti dish. It's a wonderful way to turn a simple pasta dish into a more satisfying meal that's perfect for feeding a hungry crowd or enjoying as leftovers.
Make it your own by add favorite vegetables. I also love to add English peas and mushrooms to my pasta so whether you're craving comfort food or looking for a family-friendly dinner option, chicken spaghetti is sure to hit the spot!
INGREDIENTS
- 3-4 large boneless chicken breasts or 1 rotisserie chicken
- 1 can cream of chicken soup
- 1 can Rotel Diced Tomatoes with Green Chilies
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 Tbsp butter
- 8 oz package Velveeta cheese, cubed
- 8 oz spaghetti, cooked and drained
DIRECTIONS
- Preheat oven to 350ºF.
- Cut up chicken into small bite-size pieces.
- In a large skillet melt butter. Add chicken, garlic and onion powder. Cook over medium-high heat until chicken is no longer pink and no liquid is left in the skillet.
- Stir in soup, Velveeta, and Rotel Tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly.
- Stir in spaghetti and pour into a lightly greased 2-quart casserole dish.
- Bake for 20-30 minutes or until heated through.