Creamy Chicken Spaghetti

Tender chicken, onions, and pasta folded into a rich, creamy cheese sauce made with Rotel, cream soup, cream cheese, and Velveeta, then baked until hot and bubbly with a melted cheddar finish. Easy, comforting, and perfect for a weeknight casserole.

Yield: 4-6 Servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Special Equipment: 9x13 casserole dish

Ingredients

• 1 large boneless skinless chicken breast, cut into bite-size pieces

• 1 small onion, diced

• 1 can Rotel (with juice)

• 2 cans cream of chicken or cream of mushroom soup

• 8 oz cream cheese

• 16 oz Velveeta, cubed

• Onion powder, to taste

• Garlic powder, to taste

• Salt and pepper, to taste

• Cooked angel hair pasta (about 8–10 oz dry, cooked and drained)

• Shredded cheddar cheese, for topping

Directions

1. Preheat oven to 375°F.

2. In a large skillet, sauté chicken and diced onion over medium heat until chicken is cooked through and onions are soft.

3. Add Rotel, cream soup, cream cheese, and Velveeta. Stir over medium-low heat until everything is melted and smooth, forming a creamy sauce.

4. Season with onion powder, garlic powder, salt, and pepper to taste.

5. Fold in the cooked angel hair pasta until fully coated.

6. Transfer mixture to a baking dish and top with shredded cheddar cheese.

7. Bake 20–25 minutes, until hot and bubbly and cheese is melted.