VELVEETA Spicy Chicken Spaghetti with Bacon
Prep Time: 25 min.
Total Time: 1 hr. 25 min.
Meat lovers will rejoice when they see this chicken and pasta bake on the table. Because yes—yes that is bacon swirled into the cheesy deliciousness.
What You Need
3/4 lb. spaghetti, uncooked
1 can (12 oz.) premium chunk white chicken breast (I use a 12 oz. bag of grilled chicken cubes)
3/4 lb. (12 oz.) VELVEETA, cut into 1/2-inch cubes (I cheaqt and use the box of Velveeta Sauce – 3 4 oz. packets)
1 can (10-3/4 oz.) 98%-fat-free condensed cream of chicken soup
1 can (10 oz.) RO*TEL Diced Tomatoes & Habaneros, undrained. For a little less spice use RO*TEL Diced Tomatoes & Green Chilies. As y’all know, I don’t do tomatoes so I just use a small can of chopped green, chilis.
5 slices OSCAR MAYER Bacon, cooked and crumbled (or the OM Bacon crumbles in a bag. Easy-peasy!)
1/3 cup milk (if you like a slightly thinner sauce, add a little more milk)
fresh cilantro for garnish (optional) I like the fresh cilantro so yeah.
PREHEAT oven to 350°F.
COOK spaghetti according to package directions, omitting salt. While pasta is cooking, add remaining ingredients to a skillet; cook and stir over med. high heat until VELVEETA is completely melted and mixture is well blended.
DRAIN spaghetti, rinse with cold water, and drain again. Add to chicken mixture and gently combine ingredients. Spread in a 13×9-inch pan sprayed with cooking spray.
BAKE 30 to 35 minutes or until heated through. Sprinkle with a little chopped cilantro. Ro*Tel is a product of ConAgra Foods, Inc.
As always, CLICK HERE for all the nutritional info. This recipe, it turns out is a favorite recipe to make for Isabelle “Izzy” Fountaine. She’s a Cajun girl and those cold winters in the mountins of West Virginia make her long for the hot-n-spicy. Good thing her mate, Rudy Tornjak, agrees. Though, as a Wolf, I think Rudy would rather there be some rare beef in the pot. 😉 You can read about them in ROGUE MOON.