Chicken Spaghetti

I don’t even know how to describe this dish. It’s spicy, it cheesy, it’s amazing. It sort feels like you’re eating an appetizer because of the Velveeta, but it’s sooo good I don’t care.

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Serving Size: 6 servings

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Chicken Spaghetti

There's something about the spice of this dish combined with the velvety cheese...

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Ingredients

• 1 lb. pasta, cooked
• 1 lb. chicken tenders
• 2 tablespoons butter
• 12-16 ounces Velveeta
• 1 cup milk
• 1 10-ounce can Ro-tel tomatoes & chilies
• 1 10-ounce cream of chicken soup
• 1/2 tsp cumin
• 2 tablespoons Sriracha or other hot sauce
• 1 cup Panko bread crumbs
• 1 cup grated cheese
• Salt and pepper, to taste
• Parsley and/or crushed red pepper as garnish

Instructions

1. Cook & drain the pasta.
2. Sauté the chicken tenders over medium-high heat in a frying pan & then cut into chunks. Set aside.
3. Melt butter in a deep stock pot sprayed with cooking spray. The cooking spray will make it easier to clean later. Add the Velveeta, Ro-tel, soup, milk, hot sauce & cumin & melt it all together over medium heat. Add the chicken. Toss it with the pasta. Add up to 2 tsp of pepper. Salt to taste.
4. Add chicken spaghetti mixture to greased casserole dish. Top with grated cheese & bread crumbs.
5. Bake at 350°F for about 30 minutes or until the cheese is bubbling & slightly browned.
6. Garnish with parsley or crushed red pepper.

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Notes