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Easy Spicy Southern Chicken Spaghetti Yummy


1 lb pasta - cooked
1 lb chicken tenders
3 tbs butter
13-15 oz velveeta (plus extra if you want to add more when you reheat it - see above notes – or if you like a wetter dish use the full 15 oz.  go less for a mac-n-cheese texture- more for an alfredo kinda thing -
1 cup milk
1 12 oz can rotel - tomatoes and chilies -
1 12 oz can cream of chicken soup - or cream of mushroom or cream of celery-
1/2 tsp cumin
3 tbs sriracha or other hot sauce
1 cup panko or other bread crumbs
1 cup grated cheese - I used a cheddar and mozzarella mix -
S and P to taste

parsley and or crushed red pepper as garnish

How to make this recipe

cook and drain the pasta
spray a grill or frying pan with cooking spray and cook the chicken tenders and then cut them up
melt the butter in a deep stock pot sprayed with cooking spray too the cooking spray seemed to make the inevitable browned burned bits of cheese easier to clean off later  add the velveeta rotel soup milk hot sauce and cumin and melt it all together over med high heat  add the chicken  toss it with the pasta  I added about 1 tbs of black pepper here  you add S and P to taste
spray a casserole dish with cooking spray and put the chicken spaghetti in it top with grated cheese and bread crumbs
cook at 340 for about 35 min or until the cheese is bubbling and the bread crumbs brown a bit
garnish with parsley or crushed red pepper or more hot sauce eat it up and promise to join a gym after the new year melt some more velveeta in a pan with a bit of milk  reheat the leftover chicken spaghetti and toss it with the additional melted cheese