I have never been a fan of velveeta. Its okay for queso but I have to admit that even then…. it is not my favorite. This is my spin on chicken spaghetti with some spice and a nice creamy texture that is not overly fattening and creamy.
8 ounces thin spaghetti broken into 1/3
1 poblano pepper
1 red bell pepper, diced
1/2 yellow onion, diced
1 teaspoon cumin
1 can rotel
1 can cream of mushroom soup
1 cup shredded sharp cheddar cheese
2 cups cooked chicken or rotisserie
1/4 cup milk
Roast the poblano in a 400 degree oven. Let cool slightly. Peel, seed and dice the pepper.
Boil the spaghetti in salted water. Drain and rinse the noodles 1 minute before the minimum cook time.
In a bowl, mix the soup, rotel, cumin, raw onion, raw red bell pepper, roasted poblano, milk, and cheese. Add the spaghetti noodles and chicken.
Transfer all of mixture into a prepared casserole pan. Top with additional cheddar cheese. Cover with foil. Bake at 350 degrees for 1 hour. Remove the foil. Cook an additional 5-10 minutes to brown/melt the cheese.
2 thoughts on “Southwest chicken spaghetti”
I’m also not a fan of the velveeta
It so seems wrong to be shelf stable for so long. I may try this when my husband leaves town next time
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These look absolutely mouthwatering! Have a cheerful Monday!