Chicken & White Spaghetti Recipe
This recipe explains the possible variety of chicken & white spaghetti which is very easy to put together on a busy weeknight. The extra layer of cream and cheese of this dish especially attracts the kids which makes it ideal for all the working moms. It gets 5 starts for being easy and yummy; but the ingredient used in this recipe makes it a once in a while meal. Surprise your kid with this delicious blend of chicken and spaghetti which will definitely help you earn complements at the dinner table.
Preparation time: 10 minutes
Cooking time: 40 minutes
3 cups chopped cooked chicken
1 package of thin pasta
1(22 oz) can cream of mushroom soup
1 cup shredded Velveeta cheese
Salt to your taste
½ teaspoon freshly ground black pepper
½ teaspoon dried oregano
½ teaspoon red pepper flakes
½ teaspoon garlic powder
½ teaspoon cumin powder
¾ cup sour cream
1 can Rotel
Preheat the oven to 350 degrees F; take a 9×13 baking sheet and coat with non stick cooking spray.
Boil water enough to cover 1 package of pasta in a pot over high flame; add pasta and cook according to the package directions until softened but still has a slight bite in the center. Drain and save the liquid for further use.
Add 1 can cream of mushroom soup with ½ teaspoon cumin powder, ½ teaspoon freshly ground black pepper, ½ teaspoon dried oregano, ½ teaspoon red pepper flakes, ½ teaspoon garlic powder, rotel, sour cream to the pot; adjust heat to medium.
Stir well; add ¾ cup of shredded Velveeta cheese to the sauce; it requires a lot of stirring to melt and mix all the ingredients; continue stirring until it melts to creamy sauce; toss cooked pasta and chopped chicken into the sauce; use the reserved liquid (from pasta cooking) to thin the sauce to get the desired consistency. Taste it; add more seasonings if needed.
Pour it into the prepared baking sheet; use remaining cheese as a topping; cover with an aluminum foil to prevent overcooking of the toppings; bake at 350 degrees F for 30 minutes; take it out when it’s done; garnish with chopped parsley leaves if you like. Serve hot; accompanied by garlic bread and mixed salad.
Notes & Tips:
If you don’t have cooked chicken on hand poach 3 chicken breasts in a skillet with enough water to cover chicken; add salt and peppercorns to water while poaching. Cook until chicken is tender. Allow it to cool and chop.
Or you can use leftover chicken from other dishes.
Adjust herbs, spices and its quantities to suit your taste.
Cream of chicken soup can be used in the place of mushroom soup.
Use salsa instead of rotel.
You may use different combinations of cheese for this recipe.
For a variation use chopped chicken and shrimp in 1:1 ratio.