Easy Cheesy Chicken Spaghetti Belly Full Drain and set aside. . in a large pot, combine the ro*tel with the juice, undiluted cream of mushroom soup, velveeta cheese, and cream cheese. heat over low heat, stirring constantly, until the cheeses have melted. add the garlic powder and onion powder. add the shredded chicken and cooked spaghetti. mix well. Drain well and set aside for a minute. add the cream of chicken soups, rotel with juices, sour cream, chicken broth, 1 cup of the mexican cheese, and all the seasonings to the pot you cooked the pasta in. mix until thoroughly combined. then fold in the cooked pasta and shredded chicken until everything is well coated.
Cheesy Chicken Spaghetti Preheat oven to 350 degrees. cook spaghetti in a saucepan according to package directions. meanwhile, melt butter in a large pot over medium high heat. add in onion and bell pepper and cook until softened, about 5 7 minutes. add in garlic and flour and continue to cook 2 more minutes. Cook spaghetti according to package instructions for al dente. drain and place in a large mixing bowl. add the diced cooked chicken, tomatoes, and fresh parsley. set aside. in a saucepan, melt the butter over medium high heat. add the onion and saute until tender. add the garlic and cook for 1 minute. Preheat the oven to 375°f. grease a 9×13 inch baking dish. cook the spaghetti al dente in a large pot salted water according to package directions. drain well, do not rinse. meanwhile, to make the sauce, in a large skillet, melt the butter over medium heat. add onion, garlic, and bell pepper can cook until tender. Keep cooking on medium heat, whisking, until the white sauce has thickened, around 3 4 minutes. remove the sauce pan from the heat and stir in the 2 cups of grated old sharp cheddar, the velveeta, the sour cream and the garlic powder keep stirring until the cheese sauce is smooth and creamy.
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