Chicken Spaghetti
Creamy and delicious and packed with flavor, this chicken spaghetti will be a family favorite for sure!
Servings 8
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 9x13 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.