I have made something similar to this in the past, but I called it Rotel Spaghetti and it had fewer ingredients. Basically my recipe consisted of Rotel cheese dip with spaghetti and chicken mixed in. This is a little “fancier” version. I must say I have only cooked one or two things that my family did not like. This recipe they loved. It is great for a busy school night where you don’t have a lot of time between, school, work, and extra curricular activities. I have included a tip to make this an extra quick dish. So, let’s get cookin’!
CHICKEN SPAGHETTI
by Kim Mask
16 oz. box of Velveeta
1 can Rotel
12 oz. Thin Spaghetti
2 large cans of Chicken
1 can Cream of Mushroom Soup
1 can Cream of Chicken SoupCook Spaghetti as directed on package. While spaghetti is cooking cut Velveeta into cubes. Drain Spaghetti, combine all ingredients in a 9 x 13 inch dish and bake for 45 minutes at 350.
Cooks Tip; If you are in a hurry you might want to speed this up some by melting the Velveeta mixed with the Rotel in the microwave, mix in the rest of the ingredients and pop in the oven until hot.
Happy Cooking,
[jani]