Meat lovers will rejoice when they see this chicken and pasta bake on the table. Because yes—yes that is bacon swirled into the cheesy deliciousness.
What You Need
Original recipe yields 10 servings
3/4 lb. spaghetti, uncooked
1 can (12 oz.) premium chunk white chicken breast
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 & Habaneros, undrained (for a little less spice use RO*TEL Diced Tomatoes & Green Chilies)
5 slices OSCAR MAYER Bacon, cooked and crumbled
1/3 cup milk (if you like a slightly thinner sauce, add a little more milk)
fresh cilantro for garnish (optional)
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Ro*Tel is a product of ConAgra Foods, Inc.
Let's Make It
PREHEAT oven to 350°F.
COOK spaghetti according to package directions, omitting salt. While pasta is cooking, add remaining ingredients to a skillet; cook and stir over med. high heat until VELVEETA is completely melted and mixture is well blended.
DRAIN spaghetti, rinse with cold water, and drain again. Add to chicken mixture and gently combine ingredients. Spread in a 13×9-inch pan sprayed with cooking spray.
BAKE 30 to 35 minutes or until heated through. Sprinkle with a little chopped cilantro.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.