Easy Chicken Spaghetti

Loaded with tender rotisserie chicken, Velveeta cheese, and a flavorful blend of cream of mushroom soup and Rotel, this is a hearty meal with a subtle kick. It's the perfect weeknight meal.

Author: Annie McDaniel

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EASY CHICKEN SPAGHETTI

Loaded with tender rotisserie chicken, Velveeta cheese, and a flavorful blend of cream of mushroom soup and Rotel, this is a hearty meal with a subtle kick. It's the perfect weeknight meal.

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Ingredients

• 1 (16 oz) box spaghetti, cooked and drained
• 2 chicken breasts, boiled and shredded (I often use a rotisserie chicken)
• 1 (16 oz) box Velveeta, cubed
• 2 (10.5 oz) cans cream of mushroom soup
• 1 (10 oz) can Rotel tomatoes, undrained
• 1 teaspoon onion powder (optional)
• 1 teaspoon garlic powder (optional)
• 1 cup shredded cheddar cheese

Instructions

1. Preheat oven to 350°.
2. In a large bowl, combine the cooked spaghetti, shredded chicken, cubed Velveeta cheese, cream of mushroom soup, Rotel, onion powder and garlic powder. Mix until well combined.
3. Pour the mixture into a greased 9x13 casserole dish.
4. Top with shredded cheddar cheese.
5. Bake for 30 minutes, or until the cheese is melted and bubbly.
6. Serve warm and enjoy!

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