Wednesday, July 20, 2011

Cheesy Chicken Spaghetti

One of my good friends gave me this recipe at my kitchen shower last year. She knew I would like this recipe because I love queso and Velveeta! I like to make this casserole at the beginning of the week because it makes for great leftovers.
Rotisserie chicken (already cooked) or 4 cooked boneless, skinless chicken breasts
1/2 package of Light Velveeta Cheese (I used an off brand-Easy Melt Light because it was cheaper)
1 can of mild Rotel
1 carton of sliced mushrooms
1 can of 99% fat-free Cream of Mushroom soup
4 celery stocks
1/2 white onion
3/4 package of whole wheat or all grain spaghetti
1 cup of shredded cheddar cheese

Cut rotisserie chicken into bite size pieces.
Preheat oven to 350 degrees.
Chop celery, onion and mushrooms and boil with spaghetti.
Combine Velveeta, Rotel & Cream of Mushroom soup in a large microwaveable bowl. Microwave on high 4 minutes, stirring occasionally (every 2 minutes), until Velveeta has melted.

Combine spaghetti noodles, velveeta mixture and chicken into 8X11 casserole dish. You may have more sauce than you need so use your judgment and add as little or as much as you want! For me, the more the merrier!
Cover with foil and bake for 45 minutes at 350 degrees.
Remove foil and top with shredded cheese. Bake uncovered for 5 more minutes.
This is your final product, minus the cheese! YUMMY!!! Pin It


Shwetablog said...


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