Ingredients
Scale
- 3 large boneless chicken breasts (about 2 pounds)
- 1 Tbsp taco seasoning
- 1 Tbsp butter
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup
- 1 (10-oz) can Rotel Diced Tomatoes with Green Chilies (undrained)
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 (8-oz) package Velveeta cheese (cubed)
- 8 oz spaghetti (cooked and drained)
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350°F. Spray a 9-inch square baking dish with nonstick cooking spray.
- Bring a large pot of water to a boil over high heat. Add spaghetti and cook according to the package directions for al dente. Drain and set aside.
- Cut up chicken into small bite-size pieces and season with taco seasoning.
- In a large skillet melt butter. Add cubed chicken, garlic and onion powder. Cook over medium-high heat until chicken is no longer pink and no liquid is left in the skillet.
- Stir in soups, Velveeta cheese, and Rotel Tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly.
- Stir in spaghetti and pour into the prepared dish. Top with shredded cheddar cheese.
- Bake for 25 – 30 minutes or until heated through.
Notes
- Rotel adds a slight spice to the dish, but you can substitute with plain diced tomatoes if preferred.
- Leftovers can be stored in the fridge for up to 3 days.
- Serve with a fresh green salad or garlic bread for a complete meal.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Baked
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 920mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg