Ultimate Chicken Spaghetti (Print Version)
# Ingredients:
01 -
1 pound uncooked spaghetti.
02 -
1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted.
03 -
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted.
04 -
8 ounces Velveeta, cubed.
05 -
1/2 cup 2% milk.
06 -
3/4 teaspoon garlic powder.
07 -
1/4 teaspoon pepper.
08 -
2 cups cubed cooked chicken.
09 -
1 can (14-1/2 ounces) diced tomatoes, drained.
10 -
1 can (4 ounces) chopped green chiles.
11 -
1/4 cup shredded Parmesan cheese.
12 -
Minced fresh parsley, optional.
# Instructions:
01 -
Cook the spaghetti according to the package directions until al dente. Drain and set aside.
02 -
In a Dutch oven or large saucepan, combine the condensed cream of mushroom soup, condensed cream of chicken soup, Velveeta cubes, milk, garlic powder, and pepper. Cook over medium heat, stirring continuously until the mixture is smooth and the Velveeta has fully melted.
03 -
Stir in the cubed cooked chicken, drained diced tomatoes, and chopped green chiles. Cook until everything is heated through and well combined.
04 -
Add the cooked spaghetti to the sauce mixture, tossing well to coat the pasta evenly with the cheesy chicken sauce.
05 -
Transfer the spaghetti mixture to a serving dish. Sprinkle the top with shredded Parmesan cheese and, if desired, garnish with minced fresh parsley for a pop of color and flavor. Serve hot and enjoy!.
# Notes:
01 -
A creamy and cheesy pasta dish featuring tender chicken, diced tomatoes, and green chiles, all tossed with spaghetti for a comforting and delicious meal.