Prep Time: 35 mins | Cook Time: 30 mins | Total Time: 1 hr 5 mins | Servings: 6 to 8
This scrumptious Chicken Spaghetti is the ultimate comfort food. On days we need something to cheer us up, this dish never fails me. My entire family is crazy about this gooey, cheesy pasta with just a breath of spice. And if you have a big family, this sure will fir the bill.
Ingredients
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2 lbs frozen boneless skinless chicken breasts
1 (16-oz) package spaghetti
1 (10-oz) can Ro*Tel Tomatoes
2 (10.5-oz) can cream of mushroom soup
1 (16-oz) package Velveeta cheese
4 oz. cream cheese
1 tsp garlic powder
1 tsp onion powder
1 c. shredded sharp cheddar cheese
How to make Ultimate Chicken Spaghetti
Step 1: In a large pot, add the chicken and pour in enough water to cover the chicken. Cook the chicken over medium-low heat, making sure not to boil the chicken as it’ll make them tough. Let the chicken cool. When cool enough to handle, shred the chicken using two forks.
Step 2: Prepare the oven. Preheat it to 350 degrees F.
Step 3: Using nonstick cooking spray, lightly grease a 13 x 9-inch baking dish.
Step 4: According to package directions, cook the pasta. Once cooked, drain and set aside.
Step 5: Combine the Ro*tel with the juice, undiluted cream of mushroom soup, Velveeta cheese, and cream cheese in a large pot. Heat, stirring constantly over low heat until the cheeses have melted. Add in the garlic powder and onion powder, adding the shredded chicken and cooked spaghetti after. Mix well, then transfer the mixture into the prepared dish. Sprinkle over the shredded cheddar cheese.
Step 6: Place inside the preheated oven and bake for about 20 to 30 minutes or until heated through and the cheese has melted.
Ingredients
- 2 lbs frozen boneless skinless chicken breasts
- 1 (16-oz) package spaghetti
- 1 (10-oz) can Ro*Tel Tomatoes
- 2 (10.5-oz) can cream of mushroom soup
- 1 (16-oz) package Velveeta cheese
- 4 oz. cream cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 c. shredded sharp cheddar cheese
Instructions
Step 1: In a large pot, add the chicken and pour in enough water to cover the chicken. Cook the chicken over medium-low heat, making sure not to boil the chicken as it’ll make them tough. Let the chicken cool. When cool enough to handle, shred the chicken using two forks.
Step 2: Prepare the oven. Preheat it to 350 degrees F.
Step 3: Using nonstick cooking spray, lightly grease a 13 x 9-inch baking dish.
Step 4: According to package directions, cook the pasta. Once cooked, drain and set aside.
Step 5: Combine the Ro*tel with the juice, undiluted cream of mushroom soup, Velveeta cheese, and cream cheese in a large pot. Heat, stirring constantly over low heat until the cheeses have melted. Add in the garlic powder and onion powder, adding the shredded chicken and cooked spaghetti after. Mix well, then transfer the mixture into the prepared dish. Sprinkle over the shredded cheddar cheese.
Step 6: Place inside the preheated oven and bake for about 20 to 30 minutes or until heated through and the cheese has melted.
