Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 lb Velveeta cheese, regular or Mexican
- 1 can (10 oz) Rotel tomatoes, regular or hot
- 1 lb spaghetti pasta
- 1 stick butter
- 1 can (10.5 oz) cream of chicken soup, undiluted
- 1 can (10.5 oz) cream of mushroom soup, undiluted
- 1 medium onion, chopped
- 1 bell pepper, red or green, chopped
- Salt and pepper to taste
Directions:
- Boil Chicken:
Boil chicken breasts in a large pot, adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to the water. Remove the chicken when completely done, about 10 to 12 minutes. - Cook Spaghetti:
Boil spaghetti pasta in the remaining broth according to package directions. Drain the pasta after it’s done and discard the water. Set aside the pasta—do not rinse. - Saute Vegetables:
Melt the butter in the same (now empty) pot and sauté the chopped onion and bell pepper. - Combine Ingredients:
Add Rotel tomatoes, cream of chicken soup, cooked chicken (cut into bite-size pieces), and spaghetti to the sautéed onion mixture, one at a time. Gently mix together. - Add Cheese:
Add Velveeta cheese and stir together, mixing well. Season with salt and pepper to taste. - Melt and Heat:
Heat until the cheese is melted thoroughly, stirring occasionally to prevent scorching. - Serving Suggestions:
Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.
Enjoy!
Tips:
- For an extra kick, use the hot variety of Rotel tomatoes.
- Customize the dish by adding black beans, corn, or jalapeños for additional flavor and texture.
- Top with chopped fresh cilantro or green onions for a burst of freshness.
Conclusion:
Savor the rich and flavorful goodness of Mexican Chicken Spaghetti—a delightful fusion of tender chicken, melted cheese, and zesty tomatoes. This easy-to-make dish is a crowd-pleaser that brings a taste of comfort and warmth to your table. Pair it with your favorite sides for a complete and satisfying meal.