Chichen Spaghetti

Chichen Spaghetti
Chichen Spaghetti

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb pasta – cooked

  • 1

    lb chicken tenders

  • 2

    TBS butter

  • 12-16

    oz Velveeta (plus extra if you want to add more when you reheat it – see above notes – or if you like a wetter dish use the full 16oz. Go less for a mac-n-cheese texture – more for an Alfredo kinda thing.)

  • 1

    cup milk

  • 1

    10 oz can Rotel (tomatoes & chilies)

  • 1

    10 oz can cream of chicken soup (or cream of mushroom or cream of celery)

  • 1/2

    tsp cumin

  • 2

    TBS sriracha or other hot sauce

  • 1

    cup Panko or other bread crumbs

  • 1

    cup grated cheese (I used a cheddar & mozzarella mix)

  • S&P to taste

  • Parsley and/or crushed red pepper as garnish

Directions

Cook & drain the pasta. Spray a grill or frying pan with cooking spray & cook the chicken tenders & then cut them up. Melt the butter in a deep stock pot sprayed with cooking spray, too. The cooking spray seemed to make the inevitable browned/burned bits of cheese easier to clean off later. Add the Velveeta, Rotel, soup, milk, hot sauce & cumin & melt it all together over med-high heat. Add the chicken. Toss it with the pasta. I added about 1 TBS of black pepper here. You add S&P to taste. Spray a casserole dish with cooking spray & put the chicken spaghetti in it. Top with grated cheese & bread crumbs. Cook at 350 for about 30 min or until the cheese is bubbling & the bread crumbs brown a bit. Garnish with parsley or crushed red pepper or more hot sauce. Eat it up & promise to join a gym after the new year. Melt some more Velveeta in a pan with a bit of milk. Reheat the leftover chicken spaghetti & toss it with the additional melted cheese.

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