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Cook the chicken breast, dice or shred it, and set aside.
If using fresh onions and peppers saute them until soft.
Break the spaghetti into 2-inch pieces and cook until tender in boiling, salted water.
Drain and set aside.
Mix the soup, RoTel, and cream cheese in a microwave safe dish.
Heat, stirring every minute, until the mixture is smooth and creamy.
Stir in 2 cups of the cheese.
Stir until smooth. You may need to add some milk or cream to thin it down if it seems to thick.
Stir the chicken into the cheese mixture.
Stir the pasta, onions and peppers into the chicken and cheese mixture.
Spoon into a greased casserole dish.
Top with remaining 1 cup cheese.
You may stop here, cover with plastic wrap then aluminum foil, and freeze for up to 3 months.
Bake at 350F 20 minutes or until heated through and the cheese has melted.
You can leave the chicken breast raw for this version.
Add all of the ingredients except the spaghetti to a slow cooker.
Cook on low for 6 hours.
Shred the chicken and add back to the slow cooker.
Cook the pasta, drain, and add it to the chicken mixture in the slow cooker.
Cook for another 30 minutes.