▢ 3 cups chicken breast cooked and diced
▢ 16 ounces spaghetti noodles break into 3 pieces
▢ 21 ounces cream of chicken soup that's two 10.5 ounce cans
▢ 10 ounces can of RoTel Tomatoes tomatoes with green chiles, undrained
▢ 6 ounces cream cheese
▢ 3 cups cheddar cheese
▢ 10 ounces evaporated milk
▢ 1 tablespoon ranch dressing (dry mix)

Preheat the oven to 350°F. Lightly grease a 9x13-inch casserole dish with nonstick cooking spray, set aside.
Cook the pasta in well salted water according to package directions. Drain and set aside.
In a large pot, combine the Rotel tomatoes (undrained), cream of chicken soup, evaporated milk and cream cheese. Heat over low heat, stirring constantly, until the cheese has melted.
Add the powdered ranch dressing, shredded chicken and cooked spaghetti. Mix well. Pour the mixture into the prepared casserole dish and top with shredded cheddar cheese.
Bake uncovered for 20 to 30 minutes or until heated through and the dish is hot and bubbly.
Looking for that golden brown top? Just tuck the Rotel Chicken Spaghetti casserole under the broiler for 3-4 minutes.

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