Ingredients:
**for 2**
2 large boneless, skinless chicken breasts; diced
8 oz. uncooked spaghetti
1/2 an onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 can Hot Rotel
1 can cream of mushroom soup
6oz. Velveeta
1/2 cup sharp cheddar cheese
salt and pepper to taste
olive oil
Directions: Preheat oven to 350 degrees. Bring a pot of salted water to a boil and add pasta. Cook 8 to 10 minutes, until al dente. Mean while, saute diced chicken breasts, onion, bell pepper, and garlic in olive oil over medium high heat until chicken is no longer pink, drain and set aside. Drain the pasta and return to pan. Stir in diced Velveeta, Hot Rotel, cream of mushroom soup, and the cooked chicken mixture. Season with salt and pepper. Pour into a baking dish and top with sharp cheddar cheese. Bake uncovered for 25-30 minutes.
Modifications:
-I used cream of chicken soup.
Here's what you'll need:
Preheat the oven to 350 degrees
Dice up a green pepper, mince 2-3 garlic clvoes, and dice up 1/2 of an onion
Cut up the chicken breasts and cook in olive oil. Add the green pepper, garlic, and onion (forgot to take a picture)
Cook the spaghetti until al dente. Drain and add the cut up Velveeta
Add the soup
Add the can of Ro-Tel
Add the chicken mixture
Put the spaghetti mixture in a greased 9x13 baking dish. Spread the cheese over the top and pop into the oven
What you'll end up with:
This dish was so good . . . how could it not be? It has Velveeta and Ro-Tel so it is basically cheese dip with spaghetti. YUMMY!
Hope you enjoy!
April
2 comments:
My family would gobble this up! I'll have to add it to my meal plan.
PS- Kanin's 100 day hat was the cutest thing ever!
That looks really, really yummy! I may try it this week when the weather gets cold again. :)
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