boneless, skinless chicken breasts
Velveeta cheese, regular or Mexican
Rotel tomatoes, regular or hot (10 oz)
cream of chicken soup, undiluted (10.5 oz)
cream of mushroom soup, undiluted (10.5 oz)
bell pepper (red or green), chopped
salt and pepper, to taste
How to Make Chicken Spaghetti
Test Kitchen Tips
If you’re afraid of scorching the dish while the cheese melts, once the Velveeta is added turn the burner off, cover the pot, and let sit for about to minutes; then mix. Since everything is hot the residual heat will slowly melt the cheese.
Boiled chicken on a plate.
Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water. Remove chicken when completely done, about 10 to 12 minutes.
Boiling spaghetti in chicken broth.
Boil spaghetti pasta in the remaining broth according to package directions.
Draining the cooked spaghetti.
Drain pasta after done and discard water. Set aside the pasta. Do not rinse.
Sauteeing onion and bell pepper in melted butter in the pot.
Melt the butter in that same (empty) pot and saute the onion and bell pepper until soft.
Tomatoes, soup, and chicken added to the pot.
Add tomatoes, soup, cooked chicken (cut into bite-size pieces) to the sauteed onion mixture, one at a time, mixing as you go.
Stirring in the spaghetti.
Gently stir in spaghetti.
Cheese, salt, and pepper added to the pot.
Add cheese and stir together, mixing well. Add salt and pepper to taste. Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.
Chicken Spaghetti on a plate with a roll on the side.
SERVING SUGGESTIONS: Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.