Rotel Chicken Spaghetti

Name: Rotel Chicken Spaghetti
Ingredients: 3-4 large boneless chicken breasts, (about 2 pounds); 1 (10.75-oz) can Cream of Chicken Soup; 1 (10-oz) can Rotel Diced Tomatoes with Green Chilies, undrained; ½ tsp garlic powder; ½ tsp onion powder; 1 Tbsp butter; 1 (8-oz ) package Velveeta cheese, cubed; 8- oz spaghetti, (cooked and drained)

4.8

(13)

www.plainchicken.com

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Servings: 6

Cost: $4.70 /serving

Author : Stephanie @ Plain Chicken

easy kid friendly kid friendly dinner

Ingredients

Remove All · Remove Spices · Remove Staples

3-4 large boneless chicken breasts, (about 2 pounds)1 (10.75-oz) can Cream of Chicken Soup1 (10-oz) can Rotel Diced Tomatoes with Green Chilies, undrained½ tsp garlic powder½ tsp onion powder1 Tbsp butter1 (8-oz) package Velveeta cheese, cubed8- oz spaghetti, (cooked and drained)

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Instructions

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Step 1

Preheat oven to 350ºF.

Step 2

Cut up chicken into small bite-size pieces.

Step 3

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.

Step 4

Stir in soup, Velveeta cheese, and Rotel Tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly.

Step 5

Stir in spaghetti and pour into a lightly greased 2-quart casserole dish.

Step 6

Bake for 30 minutes or until heated through.