Super Easy – Super Good

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Super Easy – Super Good Chicken Spaghetti

Ingredients:

  • 1 lb boneless skinless chicken breast
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1 can cream of mushroom soup (10.5 oz)
  • 1 can cream of chicken soup (10.5 oz)
  • 1 can original Rotel (diced tomatoes with green chilies, 10 oz)
  • 1 stick (1/2 cup) butter
  • 1 lb Velveeta cheese, cubed
  • 1 lb thin spaghetti noodles
  • Salt and pepper to taste

Instructions:

  1. Prepare the Chicken:
    • Fill a large pot with water and bring it to a boil.
    • Season the chicken breasts with salt and pepper.
    • Add the chicken breasts to the boiling water and cook until fully cooked, about 15-20 minutes.
    • Once cooked, remove the chicken from the pot and let it cool slightly. Shred the chicken into bite-sized pieces using two forks.
  2. Cook the Spaghetti:
    • In the same pot of water used for the chicken (add more water if needed), bring it to a boil again.
    • Add a pinch of salt and the thin spaghetti noodles.
    • Cook the spaghetti according to the package instructions until al dente, usually about 8-10 minutes.
    • Drain the spaghetti and set it aside.
  3. Sauté the Vegetables:
    • In a large skillet, melt the butter over medium heat.
    • Add the chopped onion and red bell pepper to the skillet.
    • Sauté the vegetables until they are tender, about 5-7 minutes.
  4. Combine Ingredients:
    • Once the vegetables are tender, add the cream of mushroom soup, cream of chicken soup, and the can of Rotel (undrained) to the skillet.
    • Stir to combine and heat through.
    • Add the cubed Velveeta cheese to the skillet, stirring constantly until the cheese is completely melted and the mixture is smooth.
  5. Assemble the Dish:
    • Add the shredded chicken and cooked spaghetti noodles to the skillet with the sauce.
    • Toss everything together until the chicken and noodles are evenly coated with the cheesy sauce.
    • Continue to cook for a few minutes, stirring occasionally, until everything is heated through.
  6. Optional – Melt Cheese on Top:
    • Preheat your oven to 350°F (175°C).
    • Transfer the chicken spaghetti mixture to a large baking dish.
    • Top the mixture with additional cubed Velveeta cheese or shredded cheese of your choice.
    • Bake in the preheated oven until the cheese on top is melted and bubbly, about 10-15 minutes.
  7. Serve:
    • Remove from the oven and let it cool for a few minutes before serving.
    • Enjoy your super easy and super good chicken spaghetti!

This recipe is perfect for a comforting meal that can be enjoyed straight from the stovetop or baked with a cheesy topping for an extra special touch.

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