Cream Cheese Chicken Spaghetti

In many cases pasta is an extraordinary answer for a speedy and sensibly solid dinner. This Cream Cheese Chicken Spaghetti is brisk, yet you can't generally call it wellbeing food. By no stretch of the imagination! No, this is extravagance comfort food totally – it's spaghetti in a simple however powerfully rich sauce (hi Velvetta!) that is heated under a cover of ooey-gooey cheddar and it is SO definitely justified even despite a periodic guilty pleasure.

 

Is it accurate to say that you are making a roux and building a mornay sauce to cover these noodles in richness? Actually no, not this time. Is it true that you are just blending together a couple of kitchen easy route fixings and getting a proudly rich and tasty sauce at any rate? Truly, yes you are.

 

There's Velveeta, cream cheddar, two jars of cream of chicken soup, and some Rotel in this sauce and they all meet up rapidly in a pan. While I wonder whether or not to call Velveeta real cheddar, it makes for an incredibly rich eating experience and it manages its responsibility competently here. The tomatoes and chilies from the Rotel add a hint of fieriness, yet the sauce is actually about rich, messy flavor.

 

 

 

Ingredients

• 3 cups cooked shredded chicken
• 1 lb dry spaghetti
• 1 teaspoon garlic powder
• 1 can Rotel tomatoes
• 1 lb Velveeta cheese
• 1 cup Cheddar cheese, grated
• 2 (10 oz) cans cream of chicken soup
• Kosher salt and freshly ground black pepper, to taste
• 4 oz cream cheese

 

Instructions

1. Preheat oven to 350°F and grease a 9x13-inch baking dish with nonstick spray.
2. In a large pot of boiling salted water, cook the pasta according to package directions. Drain and set aside.
3. In a large pot over low heat, combine the Rotel, cream of chicken soups, Velveeta, and cream cheese. Cook, stirring constantly, until cheese has melted.
4. Add chicken, spaghetti, and garlic powder and stir to combine. Season to taste with salt and pepper.
5. Pour mixture into prepared baking dish and top with cheddar cheese. Bake until bubbly, 20-25 minutes. Enjoy!

 

 

source:https://12tomatoes.com