Strike a balance between creamy & spicy with this chicken spaghetti recipe. Combine VELVEETA & green chile-spiked diced tomatoes in this delicious dish.
What You Need
3/4 lb. spaghetti, uncooked
1 lb. boneless skinless chicken breast s, cut into bite-size pieces
3/4 lb. (12 oz.) VELVEETA, cut into 1/2-inch cubes
1 can (10-3/4 oz.) 98%-fat-free condensed cream of chicken soup
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
1 can (4 oz.) mushroom pieces and stems, drained
1/3 cup milk
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Ro*Tel is a product of ConAgra Foods, Inc.
Let's Make It
Heat oven to 350ºF.
Cook spaghetti as directed on package, omitting salt.
Meanwhile, cook and stir chicken in large skillet sprayed with cooking spray on medium-high heat 8 to 10 min. or until done. Add remaining ingredients; cook and stir 5 min. or until VELVEETA is completely melted and mixture is well blended.
Drain spaghetti. Add to chicken mixture; mix lightly. Spoon into 13x9-inch pan sprayed with cooking spray.
Bake 30 to 35 min. or until heated through.
For an even spicier flavor, prepare using Jalapeno VELVEETA.