The Best Chicken Spaghetti
A creamy pasta dish with a little kick. A perfect weeknight meal the whole family will love!
Servings: 8
Calories: 656kcal
Cost: approximately $2.50/serving
Ingredients
- 2 cups Chicken prepared, shredded
- 1 lbs spaghetti
- 1 lbs velveeta
- 2 cans cream of mushroom soup
- 1 can Rotel
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1/2 tsp cayenne
- 1.5 cups frozen peas
- 8 oz cream cheese
- 1 cup shredded cheese I used cheddar jack
Instructions
- Preheat oven to 350 degrees
- Boil water in a large pot and prepare spaghetti per package instructions. Drain water and set to the side.
- While spaghetti is boiling, shred your precooked chicken, if you haven't done so already.
- In the same pot, combine Rotel, soup, velveeta, cream cheese, garlic, onion and cayenne. Heat over medium-high heat stirring frequently.
- Once melted and thoroughly combined, add peas, chicken and pasta to the mixture.
- Transfer contents of the pot into a casserole dish and top with shredded cheese.
- Bake for 20 minutes