Cheesy Chicken Spaghetti with Rotel Tomatoes
Cheesy Chicken Spaghetti with Rotel Tomatoes
Ingrediënten
- 1 whole chicken cooked and boned
- 1 can 10 oz Rotel tomatoes
- 1 lb Velveeta cheese cubed
- 1 lb spaghetti noodles
- 1 onion diced
- 1 bell pepper diced
- Butter for sautéing
Instructies
- Preheat the oven to 350°F (175°C).
- In a large pot, cook the spaghetti noodles according to package instructions.
- Drain and set aside.
- In a skillet, sauté the diced onion and bell pepper in butter until they are softened and translucent.
- Add the cubed Velveeta cheese to the skillet and let it melt, stirring occasionally.
- Once the cheese has melted, add the can of Rotel tomatoes to the skillet.
- Stir until well combined.
- In a large mixing bowl, combine the cooked and shredded chicken with the cooked spaghetti noodles.
- Pour the cheese and Rotel mixture over the chicken and spaghetti.
- Mix until everything is evenly coated.
- Transfer the mixture to a greased 9 x 13 inch baking dish.
- Bake in the preheated oven for 25-30 minutes, or until the edges are bubbly and golden brown.
- Serve hot.
Notes / Tips / Wine Advice:
Wine Pairing:
Pair this creamy and flavorful Chicken Spaghetti with a light-bodied Pinot Grigio or a fruity Merlot.Nutritional Information
Calories: 450 kcal | Carbohydrates: 30 g | Protein: 25 g | Fat: 22 g | Fiber: 2 g | Sugar: 4 g
