Cheesy Chicken Spaghetti
- 1 1/2 pounds of noodles (spaghetti or your choice)
- 1 small can cream of chicken soup
- 1 small can cream of mushroom soup
- 2 cups of milk
- 1 can of Rotel (diced tomatoes and green chilies)
- 1 pound of chicken, diced
- 16 ounces of Velveeta cheese, cubed
- Salt and pepper, to taste
- Cook the Noodles: Cook the noodles according to the package instructions until they are al dente. Drain them and set them aside.
- Cook the Chicken: In a separate skillet, cook the diced chicken until it’s no longer pink and cooked through. Season with salt and pepper to taste. Set the cooked chicken aside.
- Prepare the Cheesy Sauce: In a large pot or Dutch oven, combine the cream of chicken soup, cream of mushroom soup, milk, and the can of Rotel (diced tomatoes and green chilies). Heat the mixture over medium heat, stirring to blend everything together.
- Add the Velveeta Cheese: Once the soup mixture is warm and well combined, add the cubed Velveeta cheese. Continue to cook and stir until the cheese is fully melted and the sauce is smooth.
- Incorporate the Cooked Chicken: Add the cooked chicken to the cheese sauce, stirring well to ensure the chicken is evenly coated with the sauce.
- Combine with Noodles: Finally, add the cooked and drained noodles to the pot. Stir the noodles into the creamy chicken mixture until everything is well combined.
- Heat Through: Cook the entire mixture over low heat for a few minutes, allowing it to heat through. Make sure to stir occasionally to prevent sticking or burning.
- Serve: Once everything is heated through and well blended, remove the Cheesy Chicken Spaghetti from the heat.
- Enjoy: Serve the Cheesy Chicken Spaghetti warm, and enjoy a delicious and comforting dinner.
This Cheesy Chicken Spaghetti is sure to be a crowd-pleaser with its creamy cheese sauce and a touch of heat from the Rotel tomatoes and green chilies. It’s a perfect dish for a heartwarming dinner. Enjoy! ♥️