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