Cheesy Chicken Spaghetti
Creamy, cheesy spaghetti with loads of chicken and flavor!
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Servings: 6
Ingredients
- 16 ounces spaghetti noodles
- 12 ounces Velveeta cheese, cubed
- 1/2 cup milk
- 2 cups cooked, shredded chicken
- 2 cans (10 ounces) cream of chicken soup
- 1 can (10 ounces) Rotel (diced tomatoes with green chilies) drained
Instructions
- Boil the spaghetti noodles in a large pot of water, according to package directions. Drain water.
- Meanwhile, in a large pot, add the velvet cheese and milk. Stir and cook over medium heat until cheese is almost melted.
- Pour in both cans of soup and the Rotel tomatoes. Stir until mixture is combined. Continue to cook and stir for 8 to 10 minutes or until mixture is heated through.
- Stir in the shredded chicken and cooked spaghetti noodles. Serve immediately in individual bowls. Enjoy!
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