Spicy Chicken Spaghetti

March 5, 2014

in Recipes

We tried this recipe from Kraft this past week.



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.) 98%-fat-free 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
1/3 cup  milk

HEAT oven to 350ºF.

COOK spaghetti as directed on package, omitting salt.

MEANWHILE, cook and stir chicken in large skillet sprayed with cooking spray 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 13×9-inch pan sprayed with cooking spray.

BAKE 30 to 35 min. or until heated through.

I thought my kids would love this because they love cheese and they love chicken. Surprisingly, they didn’t. I followed the directions, but mine did not look as creamy as the picture on their website.

spicy chicken spaghetti

I think if I make this again I will skip the baking part and just just cook on the stove an extra few minutes and use half as much cheese.  It seems that baking just dried it out. Like the idea, but this recipe missed the mark.

Have you tried this recipe or do you have a similar recipe?

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Lindsey Renuard is a blogger, YouTube beauty expert, and the Managing Editor of the Skiatook Journal.

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