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Chicken Rotel Spaghetti 4 boneless, skinless chicken breasts 1 pound thin spaghetti 1 can Rotel (original) 1 pound Velveeta cheese (original) 1 can cream of chicken 1 can cream of mushroom 1 stick of butter Salt and pepper to taste Boil chicken thoroughly and tear into small pieces. Cook spaghetti as directed. Drain water from spaghetti and add all ingredients. Mix well. Bake in casserole dish on 400 degrees uncovered for 20 minutes.

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Ro-Tel Chicken Spaghetti Casserole: I add an extra can of either Cream of Mushroom or Cream of Chicken for extra sauciness and sprinkle top with cheddar cheese.

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from Food.com

Crock pot Cheesy Chicken Spaghetti: I like the idea, but I'd make a lot of changes personally. Canned chicken and velveeta just sounds a bit disturbing.

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from Cocinando con Alena

Chicken Spaghetti ~ This is a great, comfort dish,, Garnish with freshly grated Paremesan cheese and serve with a salad and hot garlic bread. You'll be a hit with everyone

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from myrecipemagic.com

Rotel Chicken Spaghetti - This was super easy to make and cheap to make, too! - It basically tasted like nachos with spaghetti - Super yummy and will be making this a lot in the future as long as I can figure out how to make it healthier!

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