Here are the specs!
Rotel Chicken Spaghetti
- 3-4 large boneless chicken breasts (or rotisserie chicken)
- 1 can (10 3/4 ounce) Cream of Chicken Soup
- 1 can (10 ounce) Rotel Diced Tomatoes with Green Chilies
- 1 clove garlic, minced or 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 tablespoon Margarine or butter
- 1 – 8 ounce Velveeta cheese, cubed
- 8 ounces spaghetti, cooked and drained
Instructions: Cut up chicken into bite size pieces.In a large skillet melt butter or margarine. Add cubed chicken, garlic & onion. Cook over medium-high heat until chicken is no longer pink and no liquid is left in skillet. Stir in soup, cheese and Rotel Tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly. Stir in spaghetti and pour into a lightly greased 2 quart casserole dish. Bake at 350 degrees for 30 minutes or until heated through.
Want to lighten it up?
One of the things I love most is taking tasty recipes and lightening them up without losing any of the flavor. Here are some ideas for this recipe for those of you that want to make this recipe even healthier!
- Use reduced fat Cream of Chicken Soup instead of regular.
- Swap full calorie butter for light margarine or light butter. Another idea is to use olive oil instead of butter.
- Using a lightened version of Velveeta cheese or perhaps even replacing Velveeta with Laughing Cow cheese wedges may eliminate some calories.
- Instead of using enriched white pasta, I used whole wheat pasta when I made this recipe, but plan to make the recipe again substituting pasta for spaghetti squash to add in some veggies and remove carbohydrates.
Enjoy! This is a delicious and easy recipe. Thanks to the creators... whoever you are! :) Be sure to check out Plain Chicken for more yummy recipes.
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