I had tried several recipes for this over several years and was starting to think I just didn’t like chicken spaghetti. Some were too soupy, others were swimming in cheese, and many were just flavorless.
I finally just scrapped every recipe I had ever tried and started over with my own. This has a touch of a kick from the Ro-Tel that you can customize to your own taste (substitute some petite diced tomatoes instead!) but also just a really nice flavor from the Ro-Tel, green onion, garlic, and cilantro…It’s cheesy but not just a giant blob of Velveeta. This is finally, finally, finally, it! Hope it’s just right for you too. One more note: This makes a LOT of food (14 one-cup servings) but you could easily cut the recipe in half if you have a smaller crowd to feed. ~Robin
Ingredients:
- 16 oz. Barilla whole grain pasta spaghetti
- 2 lbs. boneless, skinless chicken breast, cooked and shredded
- 16 oz. Velveeta cheese, chopped into 1” cubes
- 4 cans (10 oz. each) of Ro-Tel tomatoes & green chilies, drained (I use original but if you aren’t into spice, you could use mild too)
- 1 ½ c. green onions, chopped (reserve ½ c. to garnish the individual servings)
- 2 to 3 tsp. garlic salt to taste
- ¼ c. cilantro, finely chopped
- 2 oz. of Kraft 2% mild cheddar cheese (for topping)
Instructions:
Cook the spaghetti according to package directions; drain.
Preheat oven to 350°F.
While noodles are still hot, add Velveeta and stir until melted.
Add shredded chicken, 1 c. chopped onions, drained Ro-Tel, garlic salt, and cilantro; stir until combined.
Spread the mixture in a 9×13 baking dish and sprinkle cheddar across the top.
Bake at 350°F until bubbly and hot throughout (25-30 minutes).
Sprinkle servings with additional green onion if desired.
WW Freestyle Info.: Makes 14 one-cup servings at 7 points each.
Ingredients
Ingredients:
- • 16 oz. Barilla whole grain pasta spaghetti
- • 2 lbs. boneless, skinless chicken breast, cooked and shredded
- • 16 oz. Velveeta cheese, chopped into 1” cubes
- • 4 cans (10 oz. each) of Ro-Tel tomatoes & green chilies, drained (I use original but if you aren’t into spice, you could use mild too)
- • 1 ½ c. green onions, chopped (reserve ½ c. to garnish the individual servings)
- • 2 to 3 tsp. garlic salt to taste
- • ¼ c. cilantro, finely chopped
- • 2 oz. of Kraft 2% mild cheddar cheese (for topping)
Instructions
- Cook the spaghetti according to package directions, then drain.
- Preheat oven to 350°F.
- While noodles are still hot, add Velveeta and stir until melted.
- Add shredded chicken, 1 c. chopped onions, drained Ro-Tel, garlic salt, and cilantro; stir until combined.
- Spread the mixture in a 9x13 baking dish and sprinkle cheddar across the top.
- Bake at 350°F until bubbly and hot throughout (25-30 minutes).
- Sprinkle servings with additional green onion if desired.
Notes
WW Freestyle Info.: Makes 14 one-cup servings at 7 points each.
Nice recipe
What size cans of Rotel do you use?
10 ounce cans. I’ll add that to the recipe. Thanks for bringing that to our attention!
Great, thank you!