This dish feeds a crowd and not only extremely tasty but, very filling! I served this with a side salad and garlic bread and it was a huge hit. I got this recipe from my husbands cousin too! She made it for one of our Family Reunions in Kansas and I just loved it! So glad she shared her recipe and that I made it - Enjoy ~ Diane
Spicy Chicken Spaghetti
3/4 lb. spaghetti, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
3/4 lb. (12 oz.) Velveeta, cut into 1/2-inch cubes
1 can (10-3/4 oz.) condensed cream of chicken soup
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
1 can (4 oz.) mushroom pieces and stems, drained *optional
1/3 cup milk
Preheat oven to 350ºF
Cook spaghetti as directed on package, omitting salt.
MEANWHILE, cook and stir chicken in large skillet sprayed with cooking spray or with 2 Tbs butter, melted on medium-high heat 8 to 10 min. or until done. Add remaining ingredients; cook and stir 5 min. or until Velveeta is completely melted and mixture is well blended.
DRAIN spaghetti. Add to chicken mixture; mix lightly. Spoon into 13x9-inch pan sprayed with cooking spray.
BAKE 30 to 35 min. or until heated through.
**Note: If your guests like a little extra heat, fire up their taste buds by preparing this creamy, zesty recipe with RO*TEL Hot Diced Tomatoes and Green Chilies and Velveeta Jalapeno.
Recipe by: Kraft
Photos by: Diane Baker for Canning and Cooking at Home