Extra cheesy chicken spaghetti. This creamy, cheesy, Instant Pot chicken spaghetti is a satisfying meal that will be a family favorite. This chicken spaghetti recipe is made of chicken, onions, peppers, and Mexican cheese. It is full of flavor and a quick and easy dish to add to your dinner menu.
HOW TO STORE BAKED CHICKEN SPAGHETTI.
Serve: Chicken Spaghetti is best served fresh and hot from the oven.
Store: Once cooled, cover Chicken Spaghetti tightly with plastic wrap or transfer to an air tight container.
You can have Extra cheesy chicken spaghetti using 7 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Extra cheesy chicken spaghetti
- You need 1/2 packages of spaghetti noddles.
- You need 3 of large bonless skinless chicken brest.
- Prepare 3/4 lb of velveeta cheese.
- You need 2 can of rotel.
- You need 1 cup of milk.
- Prepare 1 can of cream of chicken.
- It's 1 large of can cream of mushroom.
Reheat in the oven or microwave, adding a little chicken broth if it has dried out. Chicken Spaghetti with Rotel is quick, easy, & delicious, from the spicy Rotel to the creamy sauce! My chicken spaghetti with Rotel recipe is a zesty, cheesy, and creamy baked spaghetti recipe that the whole family will love! There are many well-used spaghetti recipes in my house, but my family particularly loves this one!
Extra cheesy chicken spaghetti instructions
- Boil chicken till done.
- Take chicken out of water boil noodles in same water shread chicken breasts.
- In larger pot mix cheese milk cream of chk. Cream of mush. And rotel over stove till hot and cheese is melted.
- Drain noodles add chicken and mix stir untill mixed well.
- Enjoy! :).
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In a soup kettle or Dutch oven, combine the first nine ingredients. For leftovers, make sure to cover in an airtight container and refrigerate. Like any pasta dish, this Chicken Spaghetti Recipe is great with breadsticks (like these: Craigo's Breadsticks or Cheesy Garlic Breadsticks), or with a side salad (like these: Caprese Salad with Garlic. Bring a large pot of lightly salted water to a boil. Use a large store-bought rotisserie chicken for the chicken and commercial chicken broth for cooking the liquid for the spaghetti.