My love for chicken spaghetti goes way back to my elementary school days. You know back when everything was homemade? My sweet grandmother worked in the cafeteria when I was going through school and I did benefit from getting the middle cinnamon roll, apple with the most sprinkles, and the roll that was in the middle of the pan. My how times have changed, but for some reason I always remembered this Chicken Tetrazzini dish that was made at school. So I guess that is what inspired me to create my White Chicken Spaghetti. It started out one day with red sauce, so it literally was chicken with tomato sauce. I began to change some things up to where I decided to make it like they did in the cafeteria with a lighter sauce. The second stage was Velveeta, rotel, chicken, and spaghetti noodles. The third stage consisted of Velveeta, a can of roasted tomatoes, chicken, alfredo sauce, cheddar cheese, and spaghetti or I like to spice it up with a variety of noodles ( basically what was in my pantry.) Now the fourth and final stage of my chicken spaghetti is where we are at today, and I don't think that I will be making any other changes to it!! It is by far the best I have made! Let's get started! At this point in the preparation, I have boiled and drained my noodles, Preheated the oven to 350*, I have added in my fire roasted rotel, alfredo sauce, white Velveeta, and cream cheese. I mix that all up, and let it get a little melty! I then added my spices. This is Italian seasoning, red pepper flakes (optional,) black pepper, and seasoning salt, and salt. Give that a good stir! Add in your white cheddar, and pepper jack. If you don't like it spicy, you may add in Monterrey Jack or even Mozzarella.Basically any other white cheese will do. Then give that a quick stir as well and make sure that it is incorporated well. Ok, so y'all know that I like to make short cuts, and I may have forgotten to put in my chicken in the crock pot yesterday morning. SO! I decided to go to the store and get a rotisserie chicken. Usually I use 3 chicken breasts, but as well all know the dark meat is packed with flavor and it certainly made a difference. If you are really crunched for time, then you can use two large cans of canned chicken. Dump a whole rotisserie chicken in there and mix it up well! Spray a 13x9 baking dish with cooking spray, and dump everything into it. Then sprinkle the top with the rest of your white cheeses! Bake uncovered for 30 minutes and then I put it on a Hi broil for about 3-5 minutes. I watched it very closely to make sure it didn't burn! Well there you have it!
Ingredients: 1 lb. of any pasta. ( I used whole grain rotini) 1 whole Rotisserie Chicken shredded or 3 Chicken breasts cooked and shredded. 2 cans of Fire Roasted Rotel 1 15 oz. jar of alfredo sauce 2lbs Queso Blanco Velveeta 1 8oz. block of Cream Cheese 8 oz. shredded White Cheddar Cheese 8 oz. shredded Pepper Jack Cheese or Monterrey Jack for less spice 1 Tbs . Italian Seasoning 1 tsp. Red Pepper Flakes ( optional.) Seasoning Salt, Pepper, and salt to taste. Directions: 1. Preheat Oven to 350* 2. Boil pasta per box directions and then drain and return them to the pot. 3. Add in the alfredo sauce, rotel, cream cheese, and Velveeta and mix well. 4. Add in the spices and mix. 5. Add in the pepper jack and cheddar and mix together, but save a little of both to add as the topping. 6. Add in the chicken and mix. Make sure that everything is melted before putting the mix into the baking dish. 7. Place mixture into the baking dish and bake uncovered for 30 minutes. Then preheat oven to Hi broil and broil for 3-5 minutes. Enjoy!!
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