This Spaghetti recipe is so good! I highly recommend you give this one a try. Experience the rice taste of all the ingredients. Enjoy!
1 pound pasta – cooked
1 pound chicken tenders
2 tablespoons butter
12-16 ounces Velveeta
1 c milk
1 10 ounces can Rotel (tomatoes & chillies)
1 10 ounces can cream of chicken soup (or cream of mushroom or cream of celery)
1/2 teaspoon cumin
2 tablespoons sriracha or other hot sauce
1 c Panko or other bread crumbs
1 c grated cheese (I used a cheddar & mozzarella mix)
Salt and pepper to taste
Parsley and/or crushed red pepper as garnish
Step 1: Refer to directions provided on the package of the pasta noodles on how to cook them.
Step 2: Drain the pasta and rinse with cold water to stop the cooking process.
Step 3: Apply cooking spray on the grill or a frying pan.
Step 4: Cook the chicken tenders until golden brow.
Step 5: Place the cooked chicken on a cutting board, then slice them into small pieces.
Step 6: Place a stockpot on the stove and turn the heat to medium.
Step 7: Add butter and cooking spray, then allow it to melt and become hot.
Step 8: Add the Rotel, Velveeta, milk, soup, cumin, and hot sauce. Allow the mixture to become hot and melt.
Step 9: Add on the pasta and chicken, then season with salt and pepper to taste.
Step 10: Apply cooking spray in a casserole dish.
Step 11: Transfer the chicken spaghetti into the prepared dish.
Step 12: Sprinkle bread crumbs and grated cheese on top.
Step 13: Place the casserole dish inside the preheated oven and bake for 30 minutes at 350 degrees F or 175 degrees C or until the cheese has melted completely.
Step 14: Remove from the oven and sprinkle crushed pepper and parsley on top.
Step 15: Serve and enjoy!
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