Chicken Spaghetti with Velveeta

For those of you who love to dunk your tortilla chips in that dip made from Rotel (tomatoes and green chiles) and smooth velvety Velveeta cheese, you will LOVE this recipe. 


For those of you who consider Velveeta cheese to be barely a step above garbage and would never consider consuming it....look away. Look away now. Read no further. And try not to judge me. =)


I am one of those who loves the cheesy goodness of that Rotel and Velveeta dip. Who can get enough? This spaghetti is almost as cheesy and even hotter and more delicious than the dip. It freezes well, too, so I make a lot of it.


I serve the chicken separately so that I can send Firehouse Cheese Spaghetti (no chicken) to college with Lani who will not consume her animal friends. She will tuck it in her freezer until she is hungry for spicy hot cheese spaghetti.


We'll have some for dinner today and the rest goes in the freezer for another day. How simple to bring it from the freezer and make it hot. Hot and spicy!

 Sprinkle chicken breast or tenders with Rotisserie Chicken Seasoning. Bake.

 Meanwhile, cook onions and peppers in a bit of butter. Add Rotel. It comes in varying degrees of hotness. Get what you like!

 Slice the evil Velveeta.

 Add the cream of mushroom soup and Velveeta. Let it melt.

 Slice baked chicken.

 Stir until completely melted and O so smooth.

Serve over hot cooked spaghetti or any other pasta you like. Top with chicken.

Firehouse Cheese and Chicken Spaghetti

1 pound chicken breast or tenders

Rotisserie Chicken Seasoning (optional)

1/2 to 1 onion, chopped

1/2 to 1 green bell pepper, chopped

1 tablespoon butter or olive oil

1 10-ounce can Rotel (tomatoes and green chiles)

2 cans cream of mushroom soup (1 could be cream of chicken, if you like)

1 pound Velveeta cheese (substitutes just don't turn out the same)

hot cooked spaghetti or other pasta

Sprinkle chicken with Rotisserie Chicken Seasoning, if you like. Bake until fully cooked. Meanwhile, in a large saucepan, cook onion and pepper in butter and/or oil until soft but not browned. Add Rotel and cream of soups. Slice Velveeta and add to the pan. Lower heat and allow to melt. Stir until completely melted and smooth. Slice chicken. Serve sauce and chicken over hot cooked pasta.

To freeze: Spoon sauce and chicken into bowls or freezer bags. Label and freeze.

To serve: Allow to thaw and heat until hot and bubbly. Or put frozen sauce in glass dish and heat until hot and bubbly. Serve over hot pasta.

So delicious!


Velveeta lovers unite against cheese prejudice!! :D :D