When it’s just me and some adult dinner guests that are going to be indulging in this recipe, we will often try and kick up the spice level a little bit. I like to throw some jalapenos in the mix just for a little extra zest. I usually leave a little extra out in a bowl too for those that want to garnish their individual dish with a little more. I don’t want to overdo it for those that aren’t quite into all the spice. Whenever we are hosting a game night at my house, this is the meal that all my friends and family request.

As long as your kids know this is spaghetti, I can guarantee they are going to love this!

Ingredients

1 lb boneless, skinless chicken breasts

2 lb. block of Velveeta cheese, cut in half (only need 1 lb.)

1 box of Barilla spaghetti cooked al dente

1 can Campbell’s cream of chicken soup

1 can mild Rotel

1 lb. of chicken chopped and cooked

1 bag of Kraft shredded sharp cheddar cheese

Instructions

Start by cutting and cooking your chicken. Set aside.

Start your spaghetti and cook.

Chop up one pound of Velveeta and melt with cream of chicken soup. Add Rotel to the melted mixture and then add chicken.

In a big bowl or pot, add cheese mixture to cooked noodles and mix well.

Pour whole mixture into a 9 x 13 pan and top with shredded cheese.

Bake at 400 degrees about 15 minutes.

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Quick Tip: This pairs up fantastically with a nice green garden salad.