Ingredients for Ro Tel Chicken Spaghetti
- 1 pound chicken breast
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup chicken broth
- 1 (10 ounce) can diced tomatoes and green chilies (Ro-Tel)
- Velveeta Cheese
- 1 pound cooked spaghetti
- 2 cups shredded cheddar cheese
- salt to taste
- pepper to taste
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How to Make Ro Tel Chicken Spaghetti
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 1 (10.75 ounce) can condensed cream of mushroom soup, 1 (10 ounce) can diced tomatoes and green chilies (Ro-Tel), and 1 cup chicken broth.
- Cook 1 pound of chicken breast until cooked through (you can bake, grill, pan-fry, or use leftover cooked chicken). Shred or cube the chicken.
- In a greased 13x9 inch baking dish, layer half of 1 pound cooked spaghetti, half of the shredded chicken, half of the soup mixture, and half of 2 cups shredded cheddar cheese.
- Repeat layers: remaining spaghetti, remaining chicken, remaining soup mixture, and remaining cheese.
- Bake for 30-45 minutes, or until heated through and the cheese is melted and bubbly.
- Let stand for 5-10 minutes before serving. Stir gently and season with salt and pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
76 g
Sugar
34g
Fat
71g
Carbs
17g
