Spicy Chicken Spaghetti adapted from So Are You To Me
2 large boneless, skinless chicken breasts; diced
8 oz. uncooked spaghetti
1/2 an onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 can Hot Rotel
1 can cream of mushroom soup
1/2 cup sharp cheddar cheese
salt and pepper to taste
Directions: Preheat oven to 350 degrees. Bring a pot of salted water to a boil and add pasta. Cook 8 to 10 minutes, until al dente. Mean while, saute diced chicken breasts, onion, bell pepper, and garlic in olive oil over medium high heat until chicken is no longer pink, drain and set aside. Drain the pasta and return to pan. Stir in diced Velveeta, Hot Rotel, cream of mushroom soup, and the cooked chicken mixture. Season with salt and pepper. Pour into a baking dish and top with sharp cheddar cheese. Bake uncovered for 25-30 minutes.
-I used cream of chicken soup.
It is SO GOOD! My mom’s work all follow my blog and they are making it for their whole office this week. YUMMY!!
@Chris~Like we said before, the things we think our kids are really going to like then they end up not liking it at all. Crazy kids!
We do a variation of these and strangely my two boys don’t like this one but Alexis and I LOVE it. I think they are aliens disguised as humans or something.
This would be a great one to use leftover spaghetti – a quick, easy and yummy weeknight meal that the kids would definitely love!
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