Chicken Spaghettti

Spicy cheesy chicken spaghetti, FAST! If you use canned chicken, this can be made as a dump and go and one pot meal.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Boil the water for pasta. Add the spaghetti to the pot. Cook until al dente.

Step 2

Transfer the pasta into a strainer so that you can use the same pot to make the sauce.

Step 3

Warm oil in the pot over medium high heat. Add onions to the pot. Cook for 3-4 minutes. Add chicken and garlic. Cook for 5-6 minutes, until chicken is warmed and onions are translucent. Add the rotel with juice to the pot and cook 2 minutes to cook off some of the juice.

Step 4

Add the cheddar cheese soup, cream of chicken soup, onion powder, garlic powder, pepper, and 1/2 cup of shredded cheese. Reduce heat to medium low, stir and cook until all ingredients are heated through and bubbling.

Step 5

Add the spaghetti back to the pot and mix until pasta is coated.

Step 6

If you would like to serve from the pot you can use the remaining 1 cup of cheese to top each serving. If you have extra time, you can transfer the the meal to a baking dish and top with the remaining cheese. Bake at 350 for 20 minutes or it is hot melty.