Yield: Serves 6 to 8 Servings
This Easy Spicy Southern Chicken Spaghetti is packed with delicious flavors that you and your loved ones are going to enjoy! Chicken, noodles, bacon, cheese, and a lot more in one dish, what’s not to love? Enjoy!
Ingredients:
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1 10-ounce can Rotel (tomatoes & chilies)
1-pound pasta – cooked
2 tablespoons butter
1 c milk
1 c Panko or other breadcrumbs
1 c grated cheese (I used a cheddar & mozzarella mix)
Salt and pepper
1 10-ounce can cream of chicken soup (or cream of mushroom or cream of celery)
1/2 teaspoon cumin
2 tablespoons sriracha or other hot sauce
12-16 ounces Velveeta (plus extra if you want to add more when you reheat it – see above notes – or if you like a wetter dish use the full 16 ounces Go less for a mac-n-cheese texture – more for an Alfredo kind of thing.)
1-pound chicken tenders
Parsley and/or crushed red pepper as garnish
Directions:
Refer to the directions provided on the package of the pasta noodles on how to cook them. Drain and set aside.
Place a pan on the stove and turn the heat to medium. Add a bit of oil and allow it to become hot.
Add the chicken tenders and cook for a few minutes until they turn golden brown. Slice them into small cuts.
Place a pot on the stove and turn the heat to medium. Add butter and allow it to melt. Add the milk, soup, Velveeta, cumin, and hot sauce. Stir and cook for a few minutes.
Add the cooked pasta and chopped chicken, then toss everything until well combined. Season with a bit of salt and pepper.
Apply cooking spray to the inside of a casserole dish.
Prepare the oven and preheat it to 350 degrees F.
Transfer the contents of the skillet to the prepared casserole dish and spread it evenly. Top with breadcrumbs and grated cheese.
Place it in the preheated oven and bake for 30 minutes or until done.
Remove from the oven, and sprinkle freshly chopped parsley and crushed red pepper on top.
Serve and enjoy!
Ingredients
- 1 10-ounce can Rotel (tomatoes & chilies)
- 1-pound pasta – cooked
- 2 tablespoons butter
- 1 c milk
- 1 c Panko or other breadcrumbs
- 1 c grated cheese (I used a cheddar & mozzarella mix)
- Salt and pepper
- 1 10-ounce can cream of chicken soup (or cream of mushroom or cream of celery)
- 1/2 teaspoon cumin
- 2 tablespoons sriracha or other hot sauce
- 12-16 ounces Velveeta (plus extra if you want to add more when you reheat it – see above notes – or if you like a wetter dish use the full 16 ounces Go less for a mac-n-cheese texture – more for an Alfredo kind of thing.)
- 1-pound chicken tenders
- Parsley and/or crushed red pepper as garnish
Instructions
Refer to the directions provided on the package of the pasta noodles on how to cook them. Drain and set aside.
Place a pan on the stove and turn the heat to medium. Add a bit of oil and allow it to become hot.
Add the chicken tenders and cook for a few minutes until they turn golden brown. Slice them into small cuts.
Place a pot on the stove and turn the heat to medium. Add butter and allow it to melt. Add the milk, soup, Velveeta, cumin, and hot sauce. Stir and cook for a few minutes.
Add the cooked pasta and chopped chicken, then toss everything until well combined. Season with a bit of salt and pepper.
Apply cooking spray to the inside of a casserole dish.
Prepare the oven and preheat it to 350 degrees F.
Transfer the contents of the skillet to the prepared casserole dish and spread it evenly. Top with breadcrumbs and grated cheese.
Place it in the preheated oven and bake for 30 minutes or until done.
Remove from the oven, and sprinkle freshly chopped parsley and crushed red pepper on top.
Serve and enjoy!
