Okay, this is a recipe from Delightful-Delicious-Delovely. I’ve heard of Chicken Spaghetti, but I had never made it before now. I was attracted to this particular recipe because it has cheese, diced tomatoes with green chilies, and more cheese. The only changes I made were to use a little less pasta and a little more cumin, use cream of celery soup instead of cream of chicken, and I used regular bread crumbs instead of Panko. This recipe is oh-so-good! I’m sure you’ll like it too!
So, let’s get cooking!
Get a pot of water boiling to cook the spaghetti. When done, drain and rinse with cold water to stop the cooking.
While that’s happening, sauté the chicken breast in a tiny amount of oil in a skillet. I sliced it up to make it cook faster. When it’s done, set it aside on a plate to cool.
And in the meantime, cube the Velveeta.
In the same skillet (don’t clean it out), mix together the cream of celery soup, milk, sriracha sauce, cumin, pepper, and salt with a whisk. Add the Velveeta and cook over medium heat to melt and blend.
While the cheese is melting, cube the cooked chicken breast into ½ inch pieces.
Add the cubed chicken and the can of diced tomatoes and chilies and heat through.
Turn the heat off and add the mozzarella cheese, melting it. Mix in the spaghetti. A set of tongs made it easier to do. Turn the whole mess into a greased 11X15 baking dish.
In a bowl, melt the butter and add in the bread crumbs, mixing together with a fork. Sprinkle over the casserole. Bake at 350° for 30 minutes. And it’s done! Look at the cheesy yumminess bubbling up!
Enjoy! ~TMMF
12 oz pasta
1 lb chicken breast
1 can cream of celery soup
1 c milk
12 oz Velveeta
1-2 Tbl sriracha sauce
1 tsp cumin
¾ tsp pepper
½ tsp salt
1 10 oz can diced tomatoes & chilies
1 c shredded mozzarella
1 c bread crumbs
2 Tbl butter
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