Main Dishes

Rotel Chicken Spaghetti

Cathie Parker
April 06, 2013
1188

To make it easier I buy the precooked diced chicken breast.....

4
3-4 large boneless chicken breasts (or rotisserie chicken)
1 can (10 3/4 ounce) Cream of Chicken Soup
1 can (10 ounce) Rotel Diced Tomatoes with Green Chilies
1 clove garlic, minced or 1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tablespoon Margarine or butter
1 – 8 ounce Velveeta cheese, cubed
8 ounces spaghetti, cooked and drained
Cut up chicken into bite size pieces.In a large skillet melt butter or margarine. Add cubed chicken, garlic & onion. Cook over medium-high heat until chicken is no longer pink and no liquid is left in skillet. Stir in soup, cheese and Rotel Tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly. Stir in spaghetti and pour into a lightly greased 2 quart casserole dish. Bake at 350 degrees for 30 minutes or until heated through.
Nutritions

Calories
260

Sodium
538mg
22% DV

Fat
14g
22% DV

Protein
10g
20% DV

Carbs
18g
6% DV

Fiber
2g
10% DV
DinnerBakedChicken