Creamy Chicken Spaghetti
This creamy chicken spaghetti is made with spaghetti, shredded chicken and a blend of vegetables cooked together in a creamy cheese sauce for the ultimate crowd-pleasing dinner.
Ingredients
- 1 Rotisserie Chicken, shredded
- 1 Pound Spaghetti, cooked al dente & reserve a ladle of pasta water
- 1 Medium Red Bell Pepper, chopped
- 1 Medium Green Bell Pepper, chopped
- 1 Medium Onion, chopped
- 2 Tbs Olive Oil
- 6 Oz Velveeta (cubed)
- 10.5 Oz Cream Of Chicken Soup
- 10.5 Oz Cream Of Mushroom Soup
- 10 Oz Rotel
- 1.5 Cups Cheddar Cheese, hand shredded
- 1.5 Cups Monterey Jack Cheese, hand shredded
- 2 Tbs Garlic Powder
- Salt and Pepper to taste
- Fresh Parsley, for garnish (optional)
Instructions
- Preheat the oven to 375 degrees.
- First, in a large skillet, sauté the chopped bell peppers and onion in olive oil. Lightly season them with salt and pepper.
- After the vegetables are soft, add the cubed velveeta and both cans of soup. Stir them together over medium high heat until the velveeta is melted and evenly combined into the soup.
- Add the shredded chicken, one cup each of the shredded cheeses and the can of Rotel. Season it with salt, pepper and garlic powder and stir everything together.
- Add the cooked spaghetti and a ladle of pasta water. Toss the spaghetti into the sauce until it's evenly coated.
- Add the mixture to a greased 9x13” baking dish and sprinkle the top with the remaining cheese. Bake it, uncovered, for 20-30 minutes until the cheese is melted and the sides and hot and bubbly.
- Let it cool slightly, garnish with parsley (optional) and serve warm. Enjoy!