Have you been looking for an adaptable, quick and easy, yet satisfying and delicious recipe that can feed a few or a crowd? Have I got the recipe for you! There are a number of ways you can do this recipe, and you can make it with or without the Ro-Tel (if you omit the Rotel, add about a cup and a half of chicken broth). It’s cheesy and delicious! A perfect weeknight meal!
2 large (13 oz) cans white breast chicken meat (or 5-6 boneless, skinless chicken breasts or 1 whole chicken fryer, cooked)
1 – 12 oz package spaghetti noodles
1 – 16 oz (1 lb) package Velveeta cheese, cubed
1- 10.5 oz can Ro-Tel
1 – 10.5 oz can cream of chicken soup
1 – 14 oz can chicken broth or 2 cups reserved homemade broth, or 2 boullion cubes
1 – 8 oz package shredded mild or sharp cheddar cheese
I did this the easy way with the canned chicken, but if you’re using breasts or a fryer, cook as you desire. If you boil the chicken, you won’t need the boullion later).
Cook the spaghetti per package directions in boiling broth or water with boullion.
Add spaghetti and bring to a boil, reduce heat and simmer noodles until al dente. If you’re not using canned chicken, while spaghetti noodles are cooking start deboning the chicken (make sure it is cool enough to handle) or break chicken breasts to smaller pieces. If you’re using canned chicken, open the cans and drain the liquid, and crumble the chicken into small pieces.
Once the spaghetti is done, drain and set aside. Return the pot to the stove. Add the cubed Velveeta, Ro-Tel (drain if your littles are sensitive to spice), cream of chicken soup and chicken and stir over low-medium heat until it’s smooth and melty.
Add spaghetti noodles to the cheese and chicken mixture. Stir to combine.
At this point, I served it. I thought it was delicious. However, you could take it one more step….
Spray a 9x 13 inch baking dish with cooking spray and add combined mixture. Top finished casserole with 8oz of shredded cheddar cheese.
Place casserole in a preheated 350 degree oven and bake for about 45 minutes or until cheese is golden brown and casserole is bubbly. Remove from oven let cool and serve.
You can also try this in the Crock Pot: The recipe this was adapted from claims to have recently made this in a crock pot with pretty good results. She sprayed a 8 quart crock pot with non stick spray, prepared the chicken spaghetti as above, but adding some additional chicken broth. You want the mixture to be a bit soupy so it doesn’t dry out while cooking. Set your crock pot on low and cook for 2-3 hours.