Description
This comforting chicken spaghetti is the ultimate family-friendly meal. Featuring tender shredded chicken, al dente spaghetti, and a velvety sauce made from cream of mushroom soup and processed cheese, it is balanced with the perfect zesty kick from Rotel diced tomatoes and green chiles. Fresh green onions add a vibrant finish to this simple, soul-warming dish that works perfectly for busy weeknights or cozy gatherings.
Ingredients
16 ounces spaghetti noodles
4 boneless, skinless chicken breasts, boiled and shredded
10.5 ounces condensed cream of mushroom soup
12 ounces processed cheese, cubed
10 ounces Rotel diced tomatoes with green chiles
1 cup fresh green onions, chopped
Instructions
Bring a large pot of salted water to a boil and cook spaghetti until al dente, then drain and set aside.
In a large saucepan, heat the cream of mushroom soup over low heat.
Add the cubed processed cheese to the soup and stir until the mixture is smooth and velvety.
Fold in the Rotel tomatoes with green chiles and chopped green onions, simmering for 2 to 3 minutes.
Add the cooked spaghetti and shredded chicken to the sauce.
Mix thoroughly until all ingredients are well coated and heated through.
Notes
Cut the processed cheese into small, uniform cubes to ensure it melts smoothly without clumps. You can adjust the spice level by choosing ‘mild’ or ‘hot’ varieties of Rotel tomatoes. This dish stores well and tastes excellent reheated the following day.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Stovetop
- Cuisine: American