Chicken Spaghetti
This Chicken Spaghetti is one of my favorite go-to easy meals. It is rich and creamy and very easy to throw together. It is perfect for those nights when you don’t want to spend a lot of time on dinner, but it tastes like you did! It uses simple ingredients and is very customizable! It is sure to become a family favorite! And if you are on a budget, like most of us are, this can easily feed 8 people! The leftovers will freeze very well too.
Start by boiling 1 lb of spaghetti in salted boiling water. Cook for about 2 minutes less than the directions say for al dente.
Once it is done cooking, drain it, then add 2 cups of milk. Keep the pot on the stove over low to medium heat.
Add 2 cans of cream of chicken soup.
One can of Rotel.
8 oz of cubed Queso Blanco Velveeta, or regular velveeta.
1/2 cup sharp cheddar cheese.
1/2 cup mozzarella.
And 1/4 cup of sour cream.
Add in 3 cups of cooked chicken. I used a rotisserie chicken. Season heavily with salt, pepper, garlic powder and onion powder.
Mix well until all of the cheese is melted.
Spread into a greased 9×13 baking dish.
Sprinkle some more cheddar cheese on top.
And this step is optional, but I like to top it off with some French’s fried onions. Bake at 400 degrees until the cheese is melted and the onions are browned.
I like to serve with some sweet peas and garlic bread.
Chicken Spaghetti
Ingredients
- 1 lb Spaghetti
- 2 Cups Milk
- 2 10.5 oz Cans Cream of Chicken Soup
- 1 10 oz Can of Rotel
- 8 oz Queso Blanco Velveeta, or regular velveeta
- 1 Cup Shredded Cheddar Cheese, divided
- 1/2 Cup Shredded Mozzarella Cheese
- 1/4 Cup Sour Cream
- 3 Cups Cooked chicken, I used a rotisserie chicken
- 3-4 tbs French's fried onions
Seasonings
- Salt and Pepper
- Garlic and Onion Powder
Instructions
- Break Spaghetti in half and cook for about 2 minutes less than directions say for al dente. Drain, return to pot, then add the next 8 ingredients ingredients (only use 1/2 cup of the cheddar cheese) and stir continuously over medium heat until all of the cheese is melted. Taste and adjust seasoning if needed.
- Spread into a greased 9×13 baking dish. Top with the other 1/2 cup of cheddar and the fried onions. Bake for about 15 minutes until the cheese is melted and the onions are browned.
