My hubby is from Texas and we get to visit at least once, if not more, each year. It’s always fun to see the recipes that his family and friends use because they are usually things we don’t typically make in our house. A few years ago my husband’s cousin’s wife made us Chicken Spaghetti. When she told us what she was making I was thinking the traditional spaghetti, except for chicken in it. My husband was going NUTS because he LOVES chicken spaghetti he said and I couldn’t understand why it was that much different than spaghetti with beef.
When we arrived for dinner, I was pleasantly surprised with the REAL Chicken Spaghetti recipe…and it’s quickly become a staple in our home when we want something really savory and creamy. Word to the wise, this recipe isn’t for the dieters out there…but it sure is good.
We use Velveeta cheese quite regularly to make Rotel dip, which is another Texas favorite, but we’ve found so many other uses for Velveeta cheese, including with this recipe.The full ingredient list and recipe are at the bottom of the post….
2 lb. block of Velveeta cheese cut in half (only need 1 lb.)
1 box of spaghetti cooked al dente
1 can cream of chicken soup
1 can mild Rotel
1 lb. of chicken chopped and cooked
1 bag of shredded sharp cheddar cheese
Start by cutting and cooking your chicken. Set aside.
Start your spaghetti and cook.
Chop up one pound of Velveeta and melt with cream of chicken soup. Add Rotel to the melted mixture and then add chicken.
In a big bowl or pot, add cheese mixture to cooked noodles and mix well.
Pour whole mixture into a 9 x 13 pan and top with shredded cheese.
Bake at 400 degrees about 15 minutes.