This Chicken Spaghetti has a creamy 3-cheese blend of cream cheese, cheddar, and mozzarella!
Ingredients:
- 1 lb dry spaghetti
- 3 cups cooked shredded chicken
- 2 (10 oz) cans cream of chicken soup
- 1 can rotel tomatoes
- 1 lb velveeta cheese
- 4 oz cream cheese
- 1 teaspoon garlic powder
- 1 cup cheddar cheese, grated
- kosher salt and freshly ground black pepper, to taste
Instructions:
- Preheat oven to 350°f and grease a 9×13-inch baking dish with nonstick spray.
- In a large pot of boiling salted water, cook the pasta according to package directions. drain and set aside.
- In a large pot over low heat, combine the rotel, cream of chicken soups, velveeta, and cream cheese. cook,
- Stirring constantly, until cheese has melted.
- Add chicken, spaghetti, and garlic powder and stir to combine. season to taste with salt and pepper.
- Pour mixture into prepared baking dish and top with cheddar cheese. bake until bubbly, 20-25 minutes. enjoy!
more informations please visit: https://www.thecountrycook.net/creamy-cheesy-chicken-spaghetti/
