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

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.