Southern Chicken Spaghetti with RoTel

• servings: 8 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 ½ pounds chicken breast (or more if desired - boneless, cooked and shredded)

16 ounces spaghetti (broken in 2-inch pieces)

21 ½ ounces cream of chicken soup (2 10.75-ounce cans condensed soup)

10 ounces diced tomatoes & green chilies

6 ounces cream cheese

3 cups Cheddar cheese (shredded - divided use (12 ounces)

1/4 cup heavy cream (you can use milk if you prefer)

1 cup frozen peppers and onions mixed (or use diced fresh)

Directions

Cook the chicken breast, dice or shred it, and set aside.

If using fresh onions and peppers saute them until soft in a skillet with a little olive oil or butter.

Break the spaghetti into 2-inch pieces and cook until tender in boiling, salted water.

Drain and set aside.

Mix the soup, RoTel, and cream cheese in a microwave safe dish.

Heat, stirring every minute, until the mixture is smooth and creamy.

Stir in 2 cups of the shredded cheese.

Stir until smooth. You may need to add some milk or cream to thin it down if it seems too thick.

Stir the chicken into the cheese mixture.

Stir the pasta, onions, and peppers into the chicken and cheese mixture. Make sure all the ingredients are covered with the cheesy sauce.

Spoon into a greased 13x9-inch casserole dish.

Top with remaining 1 cup shredded cheese.

You may stop here, cover with plastic wrap then aluminum foil, and freeze for up to 3 months or refrigerate for 2 days before baking.

Bake at 350F 20 minutes or until heated through and the cheese has melted.

Let stand for 5 minutes or so before serving.

Nutrition

• Calories: 688 kcal
• Total Fat: 33 g
• Saturated Fat: 17 g
• Cholesterol: 141 mg
• Sodium: 1205 mg
• Total Carbohydrate: 56 g
• Dietary Fiber: 3 g
• Total Sugars: 5 g
• Protein: 41 g