“My family loved this version of chicken spaghetti. REALLY loved it!”
1 lb finely shredded chicken
2 tablespoonscanola oil
1 tablespoon minced garlic
1 mediumgreen bell pepper, diced
1⁄2 mediumonion, diced
1 (4ounce) cansliced black olives
1 (10ounce) canrotel tomatoes with bell peppers, choose your variety
1 (10 1/2 ounce) can cream of mushroom soup
1 (12ounce) carton whipped cream cheese
1 lbVelveeta cheese, chopped into 1/2 ounce squares
Cook chicken and cool. Shred chicken. I used chicken already cooked from the store and use only white meat.
Dice Onion and bell pepper. Drain and wash olives.
Cut Velveeta into small pieces. I cut them into 1/2 oz cubes so they would melt easily.
Cook the pasta while you assemble and heat the sauce.
In a Dutch oven, add the canola oil. Heat it and add the minced garlic, onion and bell pepper. Saute until garlic becomes golden and onions are translucent.
Add the olives and the can of Rotel tomatoes. Heat until it is boiling.
Add the Cream of Mushroom soup and the milk. Heat back to boiling.
Add the Velveeta and cook until it is melted.
Add the Cream cheese and cook until it is melted.
Add the cooked, drained pasta (reserve a little of the pasta water to thin the sauce if you want it thinner.).
Stir in the chicken. When well mixed, pour into a pre-greased 13" x 9" casserole.Cover with foil. Bake in a 364 degree oven 30 minutes.
After 30minutes of baking, take off the foil and continue baking another 10-15 minutes. Top with parmesan cheese if desired.
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