When it’s just me and some adult dinner guests that are going to be indulging in this recipe, we will often try and kick up the spice level a little bit. I like to throw some jalapenos in the mix just for a little extra zest. I usually leave a little extra out in a bowl too for those that want to garnish their individual dish with a little more. I don’t want to overdo it for those that aren’t quite into all the spice. Whenever we are hosting a game night at my house, this is the meal that all my friends and family request.
As long as your kids know this is spaghetti, I can guarantee they are going to love this!
Ingredients
1 lb boneless, skinless chicken breasts
1 lb Velveeta cheese, regular or Mexican
1 can(s) Rotel tomatoes, regular or hot
1 lb Prego spaghetti pasta
1 stick butter
1 can(s) Campbell’s cream of chicken soup, undiluted
1 can(s) Campbell’s cream of mushroom soup, undiluted
1 medium onion, chopped
1 bell pepper, red or green, chopped
salt and pepper to taste
Instructions
Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water.
Remove chicken when completely done, about 10 to 12 minutes.
Boil spaghetti pasta in remaining broth according to package directions.
Drain pasta after done and discard water. Set aside the pasta…Do not rinse.
Melt the butter in that same (empty) pot and saute the onion and bell pepper.
Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.
Add cheese and stir together, mixing well. Add salt and pepper to taste. Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.
SERVING SUGGESTIONS: Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.
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Quick Tip: This pairs up fantastically with a nice green garden salad.
Thank you Snap Guides for this great photo.
