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| CHICKEN SPAGHETTI WITH VELVEETA | |
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4 boneless chicken breasts 1 (10 oz.) can Rotel tomatoes 1 (10 oz.) can cream of mushroom soup 1 (16 oz.) box spaghetti 8 oz. Velveeta (1/4 block) milk (per directions) salt, to taste pepper, to taste garlic powder, to taste Boil chicken (Cooks Note: for more tender chicken, don't boil; simmer slowly over low heat instead). Drain broth into a bowl and reserve. Boil spaghetti using reserved broth according to package directions. Cut chicken into bite-sized pieces. Combine chicken, spaghetti, cream of mushroom soup, Rotel, salt, pepper and garlic. Melt Velveeta in microwave. Stir in milk, just enough to make it as creamy as desired. Combine Velveeta with remaining ingredients, season to taste and serve. Serves 4. Submitted by: The Sargents | |
Since microwave ovens vary in power, you may need to adjust your cooking time.
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recipe reviews #118826
Sandy (Alabama) says:
Absolutely delish! I added a can of mushrooms because I love them but otherwise followed recipe. I think the can of mushroom soup made this recipe stand above others I have tried.
#119326
Melissious (United States) says:
Love chicken spaghetti & always forget exactly how to make it! I like the cooking tip, but would be MUCH more helpful if it said how LONG to simmer...
#120664
Boymom (Alabama) says:
This was my first time making chicken spaghetti... I have made tetrazini... We loved it.. I did use whole can of Rotel... I doubled recipe and froze half... It was great even after frozen.. Thawed it in the microwave.
#128315
Teri Crutchfield, RN (New Jersey) says:
This is soooo excellent!! I serve it at least twice a month. Hubby and kids love it!!!
#130456
Erin Valentine (Illinois) says:
Does anyone know if I can use salsa instead of Rotel? My boyfriend is picky and doesn't like veggies but loves his dads homemade salsa. Wanted to know if I could substitute that for the Rotel or if that would not be a smart idea?
#140041
Barbara Mcgee Malone (United States) says:
Made this for dinner tonight, husband loved it, and he's pretty picky. Lol. I used the mexican style velveta for a little kick. Easy and quick recipe.
#143873
Marilyn says:
I tried this for the first time never made chicken spaghetti, very simple and easy. I will boil my noodles next time in the chicken broth. I started to do just that to save on the pots. I used a little to much garlic but other than that was fine!
#144958
Linda Johnson (Washington) says:
In process of making the chicken spaghetti. Think it will turn out great but I would be a little more confident if I knew the size of the Rotel can and the spaghetti pkg. Don't think I will have to worry though. My church group will eat anything!!
#148191
Shamika (Texas) says:
Recipe I've used for years... Its better if you cook your noodles in the chicken broth. Plus I add throw a couple of cube cheese in the dish and bake it until it melts.. Family love cheese. Never any leftovers!
#152621
Ernestine McGee (United States) says:
Excellent, my husband loved it. It was just for us to on Valentine's Day with garlic and French bread.
#154754
Jenette says:
We loved it, but I admit I used Mexican Velveeta. My husband went back for 3rds.
#189553
Carol Tune (United States) says:
Wonderful!
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