Ingredients
Scale
- 3 chicken breasts, boneless and skinless, cut into bite-sized pieces
- 10.75 ounce can cream of chicken soup
- 10 ounce can Rotel diced tomatoes with green chilies, undrained
- 1 clove garlic, minced
- 1/2 teaspoon onion powder
- 1 tablespoon butter
- 8 ounces Velveeta cheese, cut into cubes
- 2 ounces cream cheese
- 8 ounces spaghetti, cooked and drained
- 1 cup cheddar cheese, grated
- salt and black pepper to taste
Instructions
- Preheat your oven to 350 degrees F.
- Cook the spaghetti according to package instructions for al dente, then drain.
- Melt butter in a large skillet over medium to medium-high heat. Add chicken pieces. Sprinkle onion powder over chicken and add minced garlic. Sauté for 7-10 minutes until chicken is cooked through.
- Reduce heat to low. Add the cream of chicken soup, cubed Velveeta, cubed cream cheese, and the undrained Rotel tomatoes to the skillet. Stir constantly until the cheese is fully melted.
- Add the drained spaghetti to the skillet. Stir until the pasta is fully coated in the cheese and chicken mixture. Season with salt and pepper to taste.
- Lightly grease a 2-quart casserole dish. Pour the mixture into the dish and sprinkle the grated cheddar cheese on top.
- Bake for 25-30 minutes, or until heated through and the cheese on top is melted. Serve hot.
Notes
- You can use cream of mushroom soup as a substitute for cream of chicken.
- For a spicier dish, use the ‘Hot’ variety of Rotel tomatoes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- You can prepare the dish up to the baking step, cover, and refrigerate it for up to a day before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 520
- Sugar: 6g
- Sodium: 1120mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 105mg