Wednesday, March 12, 2008

Chicken Spaghetti

Being the southern girl that I am, I have several favorite recipes that call for cream of mushroom soup and Velveeta. :) This one is so easy it nearly makes itself.

12 oz spaghetti
1 can ro-tel
6 to 8 oz. Velveeta
1 can cream of mushroom soup
1 small can sliced black olives
cooked chicken (I usually use about 2 cups of chicken that I have previously cooked and diced. You can use canned chicken in a pinch.)

Cook the spaghetti according to package directions and place in the bottom of a lightly greased 9x13 pan. Combine the remaining ingredients in a large sauce pan on medium heat, stirring until Velveeta is melted. Pour on top of spaghetti. Bake at 350 degrees for 20 to 30 minutes until bubbly.


Terri said...

LOL! It has to be a Southern thing because I avoid Velveeta like the plague. :-).

It actually looks very yummy!

All things bright & beautiful... said...

Looks yummy but what is ro-tel?

50shousewife said...

Oh but Terri, velveeta is SO good! :)

Lynn, if you click where it says ro-tel in the recipe it will take you to their website. Ro-tel is basically canned tomatoes and green chilies.

Anonymous said...

Ro-tel and Velveeta are a staple in southern kitchens just as much as flour and sugar are. Also, the cream of whatever soups are used in nearly every casserole. My chicken spaghetti is a little different. I boil the chicken first and then cook the spaghetti in the chicken broth. Don't drain the broth off of it when it's done. Add the Velveeta, cream of celery, and onion and stir it all up. Then you can pour it in a 9x13 dish and bake it, but we usually eat it out of the pot. :-)