pounds chicken pieces teaspoons salt divided ounces uncooked spaghetti noodles cup unsalted butter large green bell pepper diced large onion diced ounces Rotel tomatoes ounces Velveeta cheese cup shredded cheddar cheese
INGREDIENTS
16
1/2
2
2
1
1
10
1
8
1
Cover the chicken with water in a large pot and add one teaspoon of salt. Boil for 20 minutes until chicken is cooked through. Remove the chicken to cool, then shred. Don't discard the cooking water. Cook the spaghetti in the remaining water according to package directions. Drain and set aside.
2
In the same pot, melt the butter over medium heat. Sauté the bell pepper and onion until tender, about 5-7 minutes. Chop the Velveeta into smaller pieces and add it to the pot. Pour in the Rotel tomatoes with juice.
3
Add the pasta and shredded chicken. Stir everything to combine. Preheat the oven to 350 degrees. Spread the pasta mixture into the bottom of one 9 x 13 x 2-inch casserole dish or two 8 x 8-inch casserole dishes.
4
Top the chicken spaghetti with the shredded cheese. Bake for 20-30 minutes until the cheese is melted and the casserole is cooked through.
Yield
1 cup serving
calories
329 kcal per serving
FAT
14 g per serving
caRBS
25 g per serving
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