Chicken Rotel Spaghetti

Chicken Rotel Spaghetti is one of my favorite comfort meals. And it makes a ton so it’ll either serve a large crowd of people, or the leftovers will serve you well the next day too. I love it.

Try it and let me know what you think! I’m open for suggestions on how to make it even tastier. 😁

Ingredients

• 1.5 lb Cooked Chicken
• 1 can Cream of Chicken Soup
• 1 can Cream of Mushroom Soup
• 1 pound Velvetta Cheese, cubed
• 1 can Rotel, do not drain
• 1 large white onion, diced
• 1 package Spaghetti (16 oz)
• Butter or olive oil
• Garlic powder, optional

Directions

1. Preheat oven to 350 degrees.
2. Shred chicken and set aside.
3. Cook spaghetti to the package instructions. I like cutting up the cooked spaghetti for easier mixing into the sauce later, but that’s up to you.
4. Sautee the onions lightly, in either a small dab of butter or olive oil.
5. Place the cream of chicken soup, cream of mushroom soup, velvetta cheese, sauteed onions, and rotel in a large pan or pot over LOW heat until the cheese is melted. Stir frequently.
6. Optionally, add garlic powder to the sauce per your taste.
7. Add the cooked spaghetti to the sauce. Then add the shredded chicken to the sauce. Combine well, and move everything to a baking dish.
8. Bake for 20 minutes.
9. Eat and be happy!

If you prefer to pin the recipe to your Pinterest, it’s here: https://pin.it/2h3hThs