Serves: 6-8
This easy spicy Southern Chicken Spaghetti is a must! It got rave reviews, and I am pretty sure you can never say no to this delicious noodle dish. Creamy with a kick!
INGREDIENTS
1 pound chicken tenders
1 pound pasta – cooked
2 tablespoons butter
1 10-ounces can cream of chicken soup (or cream of mushroom or cream of celery)
1 c. milk
1 10-ounces can Rotel (tomatoes & chillies)
1/2 teaspoon cumin
1 c. grated cheese (I used a cheddar & mozzarella mix)
1 c. Panko or other bread crumbs
12-16 ounces Velveeta (plus extra if you want to add more when you reheat it or if you like a wetter dish use the full 16 ounces. You can go less for a mac-n-cheese texture or more for an Alfredo-like variety)
2 tablespoons sriracha or other hot sauce
Parsley and/or crushed red pepper as garnish
Salt and pepper to taste
How to make Easy Spicy Southern Chicken Spaghetti
Step 1: Following the package directions, cook the pasta. Drain when done.
Step 2: Using cooking spray, grease a grill or frying pan. Then, cook the chicken tenders. Once cooked, cut them up.
Step 3: In a deep stockpot greased with cooking spray, melt the butter. Then, add the Velveeta, Rotel, soup, milk, hot sauce, and cumin. Let them melt over medium-high heat before adding in the chicken. Add this to the pasta and toss. At this point, you can add around 1 tbsp black pepper and salt to taste.
Step 4: Using a cooking spray, grease a casserole dish. Pour the spaghetti in it and top with grated cheese and bread crumbs. Place in a 350 degrees F oven and bake for about 30 minutes or until the cheese is bubbling and the bread crumbs are slightly brown.
Step 5: Remove from the oven when done and serve the spaghetti garnished with some parsley or crushed red pepper or extra hot sauce. Enjoy!
Ingredients
- 1 pound chicken tenders
- 1 pound pasta – cooked
- 2 tablespoons butter
- 1 10-ounces can cream of chicken soup (or cream of mushroom or cream of celery)
- 1 c. milk
- 1 10-ounces can Rotel (tomatoes & chillies)
- 1/2 teaspoon cumin
- 1 c. grated cheese (I used a cheddar & mozzarella mix)
- 1 c. Panko or other bread crumbs
- 12-16 ounces Velveeta (plus extra if you want to add more when you reheat it or if you like a wetter dish use the full 16 ounces. You can go less for a mac-n-cheese texture or more for an Alfredo-like variety)
- 2 tablespoons sriracha or other hot sauce
- Parsley and/or crushed red pepper as garnish
- Salt and pepper to taste
Instructions
Step 1: Following the package directions, cook the pasta. Drain when done.
Step 2: Using cooking spray, grease a grill or frying pan. Then, cook the chicken tenders. Once cooked, cut them up.
Step 3: In a deep stockpot greased with cooking spray, melt the butter. Then, add the Velveeta, Rotel, soup, milk, hot sauce, and cumin. Let them melt over medium-high heat before adding in the chicken. Add this to the pasta and toss. At this point, you can add around 1 tbsp black pepper and salt to taste.
Step 4: Using a cooking spray, grease a casserole dish. Pour the spaghetti in it and top with grated cheese and bread crumbs. Place in a 350 degrees F oven and bake for about 30 minutes or until the cheese is bubbling and the bread crumbs are slightly brown.
Step 5: Remove from the oven when done and serve the spaghetti garnished with some parsley or crushed red pepper or extra hot sauce. Enjoy!
