I love having a recipe that I can cook up for my family or triple it and serve 40 people! Chicken spaghetti is creamy, cheesy and hearty. We love it. When you use rotel it adds some spice that is just right!
[recipe title=”Chicken Spaghetti” servings=”8-10″ preptime=”30 minutes” difficulty=”easy”]
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[recipe-ingredients]
– 4 Tablespoons butter
– 1/2 onion chopped
– 1/2-1 bell pepper chopped
– 2 cans Cream of Chicken Soup
– 1/2-3/4 cup chicken broth
– 32 oz box Velveeta cheese (or 1 16oz Mexican style and 1 16 oz original), diced
– 1 can Rotel (plus liquid of another if needed, I sometimes blend this up so there are not chunks)
– About 2-3 cups shredded cooked chicken
– 16 oz spaghetti, cooked
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[recipe-directions]
Melt butter in pot. Add chopped veggies and sauté until tender. Add soups and broth and stir until combined and warmed. Add cheese and stir constantly so it doesn’t stick to bottom. Add in Rotel and continue to stir until cheese is completely melted. Add more liquid is necessary. You want the consistency of a thick soup or a chowder. Add in cooked chicken and warm then add in noodles. Add salt and pepper if necessary and serve. If serving later for a crowd add to pans. And add some splashes of broth to keep the noodles moist in the fridge. Then warm slowly in the oven.
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