Chicken spaghetti is pretty popular here in Mississippi. It is often served at potlucks, celebrations, during times of bereavement. It is an easy dish to make but many get intimidated by the prep. It can be kinda messy to make too.
You will need:
1 small packet of thin spaghetti noodles
3 chicken boneless skinless chicken breasts
1 large can of Cream of Chicken Soup
1 large can of Cream of Mushroom soup
2 cans of Rotel tomatoes
1 cup of shredded cheese
and about 3 slices of 1/2 inch thick velveeta cut into cubes
*optional 1 can of english peas and 1 can of corn (this is not in the dish I made, but I often have chicken spaghetti made by others and they include them.)
Cook your spaghetti noodles as directed. I learned from a tv show that you can tell they are done when you throw one at the refrigerator and it sticks.
Drain the water and coat with about 4 tablespoons of Extra Virgin Olive Oil...this will keep the noodles from sticking together.
In skillet, saute your chicken with salt, pepper or your seasoning of choice. I use creole seasoning. Cook until the juices from poking the chicken in the middle run clear.
Add your cubed velveeta and then your Rotel. Then add your soups.
Mix very well.
Place into a large casserole dish. I used two 9x9 square cake pans since I broke my casserole dish.
This makes alot. If making for a smaller crowd, instead of large cans of soup, use the small ones, and only one can of rotel with one to two chicken breasts and half less velveeta.
Top with shredded cheese of your choice and bake in the oven for about 45-60 minutes at 325 degrees.
This is so good served with pretzel bread or a nice yeast roll or slice of garlic bread.
Delish!
