Ingredients:
- 1 rotisserie chicken, deboned
- 1 package of spaghetti
- 1 block (1 lb) of Velveeta
- 1 can cream of mushroom soup
- 1 can Ro-Tel tomatoes with green chilies
- ½ teaspoon garlic powder
- Salt and pepper to taste
Directions:
- Bring a pot of water to boil, add pasta
- While the pasta is cooking, debone chicken and cut Velveeta cheese block into cubes
- Strain pasta when it’s finished, and add chicken, Velveeta, cream of mushroom soup, garlic powder, salt, and pepper
- Cook the pasta mixture over medium low until cheese is melted and ingredients are incorporated.
- Put pasta mixture into a pan, top with shredded cheese, and bake in a preheated oven at 375º for 20 minutes, or until the top gets golden brown and crispy.
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NewsChannel 3's Blaine Stewart tried out the recipe and brought it into the newsroom for a taste test. It received mixed reviews from the NewsChannel 3 crew but the pan was empty by the end of the day!
NewsChannel 3's Jessica Larche reached out to a friend to create a much healthier version of chicken spaghetti. Click here to check out the heart-healthy chicken spaghetti option!
