Ingredients
-
12 oz spaghetti, broken in half
-
2 cups cooked chicken, shredded or chopped
-
1 (10 oz) can Rotel tomatoes (with green chilies)
-
1 (10.5 oz) can cream of chicken soup
-
8 oz Velveeta cheese, cubed
-
1 cup shredded cheddar cheese
-
½ cup chicken broth or reserved pasta water (optional)
-
Salt & pepper, to taste
Instructions
-
Cook spaghetti in salted water until al dente. Drain and set aside.
-
In a large skillet or pot, combine Rotel, cream of chicken soup, and Velveeta. Heat until melted and smooth.
-
Add chicken and cooked spaghetti. Stir to combine.
-
Stir in half the shredded cheddar. Top with the rest.
-
Optional: Transfer to a baking dish and bake at 350°F for 15–20 minutes.
-
Serve hot with optional parsley, hot sauce, or extra cheese.
Notes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Course: Main Dish
Cuisine: American / Southern