Chicken Spaghetti with Rotel and Velveeta

Step 1

Cook chicken or purchase a rotisserie chicken from the grocery store. Remove skin and bones and chop meat. You’ll need about 4 cups of cooked chicken.

Step 2

Cook spaghetti according to the package directions, approximately 10 minutes in boiling water. Drain the pasta set it aside.

Step 3

Using the same saucepan, combine the chicken broth, Velveeta cheese, cream cheese, 1 can of creamed soup (cream of chicken, cream of mushroom or creamy of mushroom chicken) Rotel tomatoes and pepper in a medium-sized saucepan on the stove.

Step 4

Over medium heat, stir gently until the sauce ingredients melt and blend together to create a creamy sauce. Add the cooked spaghetti and the diced or shredded cooked chicken.

Step 5

Stovetop Option: After the ingredients melt and create the cheese sauce, stir in the cooked pasta and chicken and heat over medium-low heat until the pasta is hot and the cheese sauce is bubbly. Top with shredded cheese and diced onions before serving. Scoop up right from the saucepan.

Step 6

Baking Option: Preheat oven to 350° F. Spray a 13" x 9" baking dish with Pam, or grease with shortening. Spread the ingredients from the saucepan (cheese sauce, spaghetti and chicken) into the dish and bake, uncovered for 30 minutes. If you'd like to add the optional toppings, remove the baking dish from the oven and sprinkle the grated cheese and diced green onions on top. Return the baking dish to the oven and bake for another 10 minutes or until the shredded cheese is melted and the spaghetti and cheese sauce is hot and bubbly.