Ingredients

The following ingredients have 4 Servings
  • 1.5 pounds chicken breast (or more if desired - boneless, cooked and shredded)
  • 16 ounces spaghetti (broken in 2-inch pieces)
  • 21.5 ounces cream of chicken soup (2 10.75-ounce cans condensed)
  • 10 ounces diced tomatoes & green chilies
  • 6 ounces cream cheese
  • 3 cups Cheddar cheese (shredded - divided use (12 ounces))
  • 1/4 cup heavy cream ( you can use milk if you prefer)
  • 1 cup peppers and onions mixed

Instruction

  • Cook the chicken breast, dice or shred it, and set aside.
  • If using fresh onions and peppers saute them until soft.
  • Break the spaghetti into 2-inch pieces and cook until tender in boiling, salted water.
  • Drain and set aside.
  • Mix the soup, RoTel, and cream cheese in a microwave safe dish.
  • Heat, stirring every minute, until the mixture is smooth and creamy.
  • Stir in 2 cups of the cheese.
  • Stir until smooth. You may need to add some milk or cream to thin it down if it seems too thick.
  • Stir the chicken into the cheese mixture.
  • Stir the pasta, onions and peppers into the chicken and cheese mixture.
  • Spoon into a greased casserole dish.
  • Top with remaining 1 cup cheese.
  • You may stop here, cover with plastic wrap then aluminum foil, and freeze for up to 3 months or refrigerate for 2 days before baking.
  • Bake at 350F 20 minutes or until heated through and the cheese has melted.
  • Let stand for 5 minutes or so before serving.