Spicy Chicken Spaghetti adapted from So Are You To Me
2 large boneless, skinless chicken breasts; diced
8 oz. uncooked spaghetti
1/2 OF an onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 can Hot Rotel
1 can cream of mushroom soup
6 oz. Velveeta
1/2 cup sharp cheddar cheese
salt and pepper to taste
olive oil

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.

Here’s what you’ll need:
Preheat the oven to 350 degrees

Dice up a green pepper, mince 2-3 garlic cloves, and dice up 1/2 of an onion

Cut up the chicken breasts and cook in olive oilAdd the green pepper, garlic, and onion (forgot to take a picture)

Cook the spaghetti until al dente.  Drain and add the cut up Velveeta.
Add the soup.

Add the can of Ro-Tel.

Add the chicken mixture.

Put the spaghetti mixture in a greased 9×13 baking dish.  Spread the cheese over the top and pop into the oven.
What you’ll end up with:

This dish was so good . . . how could it not be?  It has Velveeta and Ro-Tel so it is basically cheese dip with spaghetti.  YUMMY!

Martha (MM)

I make a similar dish with whole chicken breasts no pasta. Doing it your way would be a great way to use up leftover chicken instead! I’m always on the lookout for creative ways to use leftovers.