Fun Fact: This dish was the first recipe I ever learned to cook. It is on the easier side but makes people think you cook better than their grandma.

Chicken Spaghetti is cheesy, comforting and probably the most unhealthy thing you can eat….but who doesn’t like to live life on the edge every now and then?

Recipe

Chicken Spaghetti

• 4 chicken breast, cut into bite size pieces

• 3 tablespoons butter

• 1 can cream of chicken

• 1 medium size block velveeta cheese, cut into squares

• 1 can rotel (blended)

• 2 cups chicken broth

• 2 tablespoons Tony’s seasoning

• 1 tablespoon onion powder

• 1 tablespoon garlic powder

• 1 cup shredded cheddar cheese

• 1 tablespoon olive oil

• 1 12 oz package of Angel Hair pasta

Directions

1. Preheat oven to 400.

2. In a large pot over medium heat add butter, chicken and Tony’s seasoning. Cook until the chicken is cooked all the way through.

3. While the chicken is cooking, in a separate bowl add the blended rotel, cream of chicken soup and chicken broth. Whisk together until smooth and zero lumps.

4. Add the mixture to the cooked chicken. Stir in the Onion Powder, Garlic Powder , black pepper and a tad bit more Tony’s.

5. Turn the heat down to low and add the velveeta. Stir occasionally to make sure it doesn’t stick to the bottom and burn.

6. While the cheese mixture is simmering you will need to add water and olive oil to a pot for the pasta. Cook pasta according to package instructions.

7. In a buttered casserole dish add the cheese mixture. Using tongs add the cooked pasta.

8. Cover the casserole dish with foil and bake for 20 min.

9. Uncover, add all the shredded cheese and bake for another 15 min or until golden brown on top.