Tuesday, December 8, 2015

Creamy Chicken Spaghetti

Chicken Spaghetti has been a main staple on my menu for almost 30 years.  A college roommate taught me how her mom made it and I've made it that exact same way for all these years . . . until now.

My newlywed daughter came to visit the other day and shared with me that she made our tried and true recipe last week except she made a few variations.  Since I was low on Velveeta today, I decided we'd give her way a try.  And I am so glad that we did.  It is super yummy -- and super creamy.  

Here's what we had for supper at our house:

Creamy Chicken Spaghetti

2 - 4 boneless, skinless chicken breasts
1 pack of spaghetti noodles
1 can Rotel tomatoes
1/2 pound Velveeta cheese
1 can cream of chicken soup (the new ingredient we'd never tried before)
Salt and pepper to taste

Boil chicken in salted water.  When cooked, remove chicken from water and shred.  Boil noodles in chicken broth.  Return shredded chicken to pot and add rest of ingredients.  Salt and pepper to taste.

Let me just tell you that adding that cream of chicken really upped the ante on this recipe.  It enhanced the flavor tenfold and made it a luxurious meal.   This simple recipe is perfect for cold nights.

Enjoy, enjoy, enjoy!  You'll be so glad you did.

I'm joining with my friend Lisa over at Home to 4 Kiddos.  Jump right over and try a new recipe today.

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1 comment:

  1. I don't think it would ever have occurred to me to put rotel, Velveeta, chicken and spaghetti together. But now you've got me thinking I might have to try subbing the cream of chicken soup and see what I come up with. Thanks for the inspiration.


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