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Mexican Spaghetti

on Sun, 11/16/2014 - 13:53

Ingredients: This makes TWO 9X13 pans (so you may want to divide ingredients for smaller size)

1 lb box of Angela hair pasta

3 chicken breast and 4 chicken thighs (deboned) more or less depending on how much meat you like

2 cans ROTEL (1 original & 1 Cilantro & Lime)

1 Large can Cream of Chicken Soup

1/2 small box of Velveeta (Queso Blanc)

1/2 small box of Velveeta (Mexican)

Bag of shredded Kraft Mexican Cheese

Instructions:
1) Set oven to 350.

2) Cook pasta set aside (keep warm so it doesn't lump)

3) cook (I microwaved) & cut up chicken into small bite size chunks

4) In large (XL) pan at medium heat mix both cans of Rotel and cream of chicken soup together.

5) Add cubed Velveeta cheese until melted and blended together.

6) Add Pasta to mixture

7) Put in pans top with shredded cheese and put in oven until cheese is melted.

8) Enjoy!!