Chicken spaghetti (also called chicken rotel) is a rich blend of cheese, noodles, chicken, tomatoes and peppers. This dish is U.S. southern favorite as well as my own, and i have spent many evenings at my Grandmother's house devouring helping upon helping. I would recommend english peas and crescent rolls or Sister Schubert's Homemade Rolls to complement this dish.:)

  • 4 boneless/skinless chicken breasts
  • spaghetti noodles (16 oz., 1 pint, or 500 ml)
  • 2 cans of ready to serve cream of chicken soup (DO NOT get reduced fat, it will ruin the whole dish)
  • 1 large block of Velveeta cheese
  • 1-2 cans of Original Rotel Tomatoes and Green Chilies (this depends on how spicy you would like your chicken spaghetti)

Boil chicken in large pot until well done. Mix cream of chicken soup, Rotel tomatoes and green chilies, and cut cubes of velveeta in pan let simmer to make the sauce. Don't let the cheese burn on the bottom of the pan! When the chicken is done, tear or cut it up into little pieces and place in cheesy sauce. Boil spaghetti noodles. When the spaghetti noodles are complete, mix the sauce and noodles in a large casserole dish. Bake at 400 degrees fahrenheit (206 degrees celsius) for 10-20 minutes or until warm. Serves 6+

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