Ingredients
1 1/2-2 pounds of chicken breast
4 oz Velveeta Cheese
1 1/2 cups half and half
1 can Rotel
1 can Cream of Mushroom Soup
1 can Cream of Celery Soup
6-8 oz thin spaghetti
1/2 cup sharp shredded cheese
1/2 cup mild shredded cheese
1 tsp Salt, black pepper, garlic powder & onion powder
Cheesy Stovetop Rotel Chicken Spaghetti
method of making
I’m showing you how to make this stovetop chicken spaghetti so if you would like to see how I do it please stay tuned okay for this recipe I’m using about a pound and a half of boneless chicken breast I am gonna boil the chicken and I’ve seasoned the water with salt black pepper garlic powder and onion powder and I did over season it um because we are going to boil the spaghetti in the same water next I’m gonna add about one and a half cups of half and half to a pot over a medium Heat to that I’m gonna add some Velveeta cheese I’m using about four ounces of the Velveeta cheese now if you don’t like Velveeta cheese you don’t have to use it you can use the cheese of your choice um I would probably recommend mild or sharp cheddar you want to stir that together until the cheese has melted usually takes just about a few minutes three or four minutes and you want to keep it on a medium to
medium low heat to prevent scorching once your cheese has melted you’re going to go ahead and add one can of Rotel or you can add a can of diced tomatoes and one can of diced green chilies you can even add two cans of the Rotel if you’re a tomato lover but you’re going to go ahead and mix that together then you’re going to add one can each of cream of mushroom soup and cream of celery soup at this point my heat is still set to about a medium and now you just want to mix this all together until it’s well combined
Cheesy Stovetop Rotel Chicken Spaghetti
once you have that well combined your chicken should be done so you can remove that from the water and you want to just go ahead and pull that apart you can pull it or dice it however you would like I just kind of pull mine apart in big pieces then you’re going to go ahead and add your spaghetti into the same water that you use to cook the chicken if your cheese is too thick before adding your chicken you want to go ahead and add some more half and half or you can just use a little milk to thin it out a little I added just about two tablespoons more of the half
and half and then I’m gonna add my chicken I’m gonna stir that in until the chicken is completely coated with the cheese sauce foreign once the spaghetti is done I’m gonna go ahead and add that directly into the cheese sauce and I did cook the spaghetti um just about seven minutes and the spaghetti is perfectly cooked and it is well seasoned because I did use the water that I had seasoned for the chicken thank you once you have the spaghetti and the cheese sauce well combined you’re going to go ahead and cover the top with shredded cheese I’m using sharp and
Cheesy Stovetop Rotel Chicken Spaghetti
mild cheddar cheese I’m using about a cup of cheese in total once you have the layer of cheese on top you’re gonna go ahead and place the lid on the pot and you’re gonna allow it just to simmer on a low to medium heat until that cheese has melted and that is it um this recipe comes together really quick um it only takes about maybe 25 to 30 minutes to make it and it’s very simple and it is very delicious especially if you enjoy cheesy pasta I think you’ll enjoy this recipe.
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