Yield: Serves 6 to 8 Servings
This Easy Spicy Southern Chicken Spaghetti is packed with delicious flavors that you and your loved ones are going to enjoy! Chicken, noodles, bacon, cheese, and a lot more in one dish, what’s not to love? Enjoy!
INGREDIENTS :
- 1 10-ounce can Rotel (tomatoes & chilies)
- 1-pound pasta – cooked
- 2 tablespoons butter
- 1 c milk
- 1 c Panko or other breadcrumbs
- 1 c grated cheese (I used a cheddar & mozzarella mix)
- Salt and pepper
- 1 10-ounce can cream of chicken soup (or cream of mushroom or cream of celery)
- 1/2 teaspoon cumin
- 2 tablespoons sriracha or other hot sauce
- 12-16 ounces Velveeta (plus extra if you want to add more when you reheat it – see above notes – or if you like a wetter dish use the full 16 ounces Go less for a mac-n-cheese texture – more for an Alfredo kind of thing.)
- 1-pound chicken tenders
- Parsley and/or crushed red pepper as garnish
DIRECTIONS :
- Refer to the directions provided on the package of the pasta noodles on how to cook them. Drain and set aside.
- Place a pan on the stove and turn the heat to medium. Add a bit of oil and allow it to become hot.
- Add the chicken tenders and cook for a few minutes until they turn golden brown. Slice them into small cuts.
- Place a pot on the stove and turn the heat to medium. Add butter and allow it to melt. Add the milk, soup, Velveeta, cumin, and hot sauce. Stir and cook for a few minutes.
- Add the cooked pasta and chopped chicken, then toss everything until well combined. Season with a bit of salt and pepper.
- Apply cooking spray to the inside of a casserole dish.
- Prepare the oven and preheat it to 350 degrees F.
- Transfer the contents of the skillet to the prepared casserole dish and spread it evenly. Top with breadcrumbs and grated cheese.
- Place it in the preheated oven and bake for 30 minutes or until done.
- Remove from the oven, and sprinkle freshly chopped parsley and crushed red pepper on top.
- Serve and enjoy!
EASY SPICY SOUTHERN CHICKEN SPAGHETTI
Yield:
6-8
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Ingredients
- 1 10-ounce can Rotel (tomatoes & chilies)
- 1-pound pasta – cooked
- 2 tablespoons butter
- 1 c milk
- 1 c Panko or other breadcrumbs
- 1 c grated cheese (I used a cheddar & mozzarella mix)
- Salt and pepper
- 1 10-ounce can cream of chicken soup (or cream of mushroom or cream of celery)
- 1/2 teaspoon cumin
- 2 tablespoons sriracha or other hot sauce
- 12-16 ounces Velveeta (plus extra if you want to add more when you reheat it – see above notes – or if you like a wetter dish use the full 16 ounces Go less for a mac-n-cheese texture – more for an Alfredo kind of thing.)
- 1-pound chicken tenders
- Parsley and/or crushed red pepper as garnish
Instructions
- Refer to the directions provided on the package of the pasta noodles on how to cook them. Drain and set aside.
- Place a pan on the stove and turn the heat to medium. Add a bit of oil and allow it to become hot.
- Add the chicken tenders and cook for a few minutes until they turn golden brown. Slice them into small cuts.
- Place a pot on the stove and turn the heat to medium. Add butter and allow it to melt. Add the milk, soup, Velveeta, cumin, and hot sauce. Stir and cook for a few minutes.
- Add the cooked pasta and chopped chicken, then toss everything until well combined. Season with a bit of salt and pepper.
- Apply cooking spray to the inside of a casserole dish.
- Prepare the oven and preheat it to 350 degrees F.
- Transfer the contents of the skillet to the prepared casserole dish and spread it evenly. Top with breadcrumbs and grated cheese.
- Place it in the preheated oven and bake for 30 minutes or until done.
- Remove from the oven, and sprinkle freshly chopped parsley and crushed red pepper on top.
- Serve and enjoy!
