- Average
- Average budget
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Ingredients
- 1 pound boneless chicken breast cut into bite sized pieces
- or
- 1 whole chicken cut up
- 1 pound spaghetti
- 1 small box velveeta cheese
- 1 can rotel tomatoes
- 1 can cream of chicken soup
Preparation
Step 1
In a large pot of boiling water seasoned with salt, pepper, garlic & onion powder (or use fresh garlic & onion minced) place chicken & cook gently until done (about 20 minutes).
Step 2
Remove chicken from water (save water) & return water to a boil.
Step 3
Add pasta & cook until aldente.
Step 4
Cool chicken & cut into bite size pieces.
Step 5
In a small pot put soup, cheese & Rotel & melt slowly together.
Step 6
Drain pasta & place in a large casserole dish & mix in chicken & cheese mixture.
Step 7
Bake at 350 for about 10-15 minutes until bubbly & serve with some crusty bread. This freezes exceptionally well so make a double batch & freeze one without baking.
Step 8
When cooking later be sure to defrost before baking.