I made this a couple nights ago after finding the recipe on Kraft food forums. The recipe calls for making it in a 9X13 baking dish, but with there just being two of us, I made it in two dishes and froze one to save for later (I really need to start doing that more often to start saving some time!)
This dish is often made in the south, so this casserole may be new to you. It reminds me of a comment that was left on one of my recipes here a week or so ago from someone that did not know what Ro-Tel was (which is an ingredient in a lot of my dishes)…..I thought to myself…..’they don’t know what Ro-Tel is???!!! I would hope Ro-Tel isn’t just a “southern” thing!! I don’t think I could cook without it!!!! I use it in queso (or here as it is referred to in AR, cheese dip), King Ranch Chicken, Patties With a Twist, Doritos Casserole, Spinach Dip, Mexi-Meal Casserole….and the list goes on!
Anway, on to the Chicken Spaghetti. It was a very tasty dish. I changed the recipe up just a tad to add a little ‘kick’ to it (you’ll find that I do that quite often….usually using Ro-Tel : )
Printable Version: Chicken Spaghetti
- 12 oz. uncooked spaghetti
- 4 boneless skinless chicken breasts, cooked and shredded or cut into chunks
- 1 lb. velveeta (regular or Mild Mexican….I use Mild Mexican)
- 1 can cream of chicken soup
- 1 can ro-tel
- 1 can (4.5 oz) sliced mushrooms
- 1/3 cup milk
- Preheat oven to 350 degrees
- Cook spaghetti as directed on package
- Cook chicken and shred/cut into chunks. Add velveeta, milk, mushrooms, soup, ro-tel; stir until melted.
- Add chicken to cooked pasta.
- Spoon into 13X9 baking dish and bake for 35-40 minutes at 350 degrees. (I used two smaller baking dishes and baked for 25 minutes and put the second dish in the freezer)