Easy Spicy Southern Chicken Spaghetti
- 1 lb pasta – cooked
- 1 lb chicken tenders
- 2 TBS butter
- 12-16 oz Velveeta (plus extra if you want to add more when you reheat it – see above notes – or if you like a wetter dish use the full 16oz. Go less for a mac-n-cheese texture – more for an Alfredo kinda thing.)
- 1 cup milk
- 1 10 oz can Rotel (tomatoes & chilies)
- 1 10 oz can cream of chicken soup (or cream of mushroom or cream of celery)
- 1/2 tsp cumin
- 2 TBS sriracha or other hot sauce
- 1 cup Panko or other bread crumbs
- 1 cup grated cheese (I used a cheddar & mozzarella mix)
- S&P to taste
- Parsley and/or crushed red pepper as garnish
How to Make It
- Cook & drain the pasta.
- Spray a grill or frying pan with cooking spray & cook the chicken tenders & then cut them up.
- Melt the butter in a deep stock pot sprayed with cooking spray, too. The cooking spray seemed to make the inevitable browned/burned bits of cheese easier to clean off later. Add the Velveeta, Rotel, soup, milk, hot sauce & cumin & melt it all together over med-high heat. Add the chicken. Toss it with the pasta. I added about 1 TBS of black pepper here. You add S&P to taste.
- Spray a casserole dish with cooking spray & put the chicken spaghetti in it. Top with grated cheese & bread crumbs.
- Cook at 350 for about 30 minutes or until the cheese is bubbling & the bread crumbs brown a bit.
- Garnish with parsley or crushed red pepper or more hot sauce. Eat it up & promise to join a gym after the new year. Melt some more Velveeta in a pan with a bit of milk. Reheat the leftover chicken spaghetti & toss it with the additional melted cheese. Shove it your face. Have some Fireball whiskey, too.
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