Chicken Spaghetti With Rotel Velveeta And Cream Of Mushroom Soup
Chicken spaghetti is a classic comfort food that is loved by many. This recipe takes it up a notch by adding Rotel, Velveeta, and cream of mushroom soup to create a deliciously creamy and flavorful dish. It's easy to make and perfect for a cozy family dinner or a potluck with friends. Here's how to make it:
Ingredients:
- 1 pound spaghetti
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 can Rotel
- 1 can cream of mushroom soup
- 1/2 cup milk
- 1/2 pound Velveeta cheese, cubed
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 tablespoons chopped parsley for garnish (optional)
Instructions:
- Cook spaghetti according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add onion and garlic and sauté for 2-3 minutes until softened.
- Add chicken and cook until no longer pink, about 5-7 minutes.
- Stir in Rotel, cream of mushroom soup, and milk. Bring to a simmer and cook for 5 minutes.
- Add Velveeta cheese and stir until melted and well combined.
- Add cooked spaghetti to the skillet and toss until well coated with the sauce.
- Season with salt and pepper to taste.
- Garnish with chopped parsley if desired and serve hot.
This chicken spaghetti with Rotel, Velveeta, and cream of mushroom soup is a crowd-pleaser that will satisfy everyone's taste buds. It's creamy, cheesy, and has just the right amount of heat from the Rotel. The recipe can easily be doubled to feed a larger group or to have leftovers for the next day. It's also a great meal prep option that can be stored in the fridge for a few days or frozen for future meals. Give this recipe a try and enjoy the comfort of a warm and delicious meal.
