January 4, 2014

Cheesy Chicken Spaghetti

Chicken is always a good choice to my family and me. It's something you can put in almost any dish. So of course chicken spaghetti is something that we like to eat. I originally posted this recipe almost over two years ago but I needed to update since there are many versions of chicken spaghetti that can be found. I have to say I like a lot of them. It's easy to change the noodle or cheese you use as well as the cream you put in it. I just really enjoy the flavors that my recipe has so my family requests it every time. I don't mind trying new things but when something is good, why change it!



What Y'all Need..
3-4 large Boneless Chicken Breasts or Rotisserie Chicken
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 can Cheddar Cheese Soup or Fiesta Nacho Cheese Soup(for s kick)
1 can (10 ounce) Rotel Diced Tomatoes with Green Chilies
3/4 cup of Milk (we use 2%)
1/2 tsp. Salt
1/2 tsp. Pepper
1 tbsp. Butter (we use I can't believe it's not Butter)
2 cups Shredded cheese, (we use Mexican Blend)
8-12 ounces Spaghetti Noodles(or your favorite), cooked and drained


Directions:
If using rotisserie pull all chicken meat apart and place to side. If using breast cut up chicken into bite size pieces. In a large skillet add chicken, butter, salt and pepper. Cook over medium-high heat until chicken is no longer pink. Stir in soups, milk and rotel until combined and it's a slight bubble then add cheese stirring constantly until the cheese melts. Once sauce is ready add to noodles mix well. Let sit 2-5 mins then serve. Top with extra cheese, We do!

Cooking Tip** While the chicken and sauce is cooking. I boil the noodles as well. So I can mix and serve right away. Also if you want to say time you could always use pre-cooked breast meat.