Easy & Quick Creamy Chicken Spaghetti Recipe
Image Credit: In The Kitchen With Gina Young via YouTube
For a quick and easy yet super delicious meal to cook on busy days, try this recipe by In The Kitchen With Gina Young on YouTube. This yummy chicken spaghetti is sure to lift up your mood immediately after one bite, so if you want a satisfied appetite and a full stomach, make this today!
Ingredients:
- Shredded chicken
- 1 small block of Velveeta cheese
- 2 small cans of Rotel tomatoes
- 2 small cans of cream of chicken or cream of mushroom
- 1 small piece of yellow onion
- A little bit of milk, to thin the sauce out
- Some sliced jalapeños, optional
- 2 packs (1 pound each) of spaghetti
- Parsley flakes
- Cheddar cheese, shredded
- Parmesan cheese
- Cooking oil
Directions:
Step 1
Preheat your oven to 350 degrees. Place a large pan on a stove over medium to medium-high heat, then add some oil and let it heat up while you’re roughly chopping the onion. Once the oil is hot enough, add the chopped onions and saute it for a few minutes or until nice and translucent. Chop up the Velveeta cheese block into smaller pieces so that they can melt easier. Add the Rotel tomatoes into the mixture with 1 can including the juice and the other drain. Pour the cream of chicken or cream of mushroom, then stir them all together until the cheese is melted and the ingredients are well combined. In another pot filled with water, sprinkle some salt and cook the spaghetti, let it boil for about 11 minutes or until nice and cooked through.
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Step 2
While waiting for it to boil, get the jar of sliced jalapeños and chop them into smaller pieces, then add them to the sauce mixture. Pour a bit of milk to thin the sauce out, then once the mixture is nice and melted, add the shredded chicken making sure to break any visible large chunks. Give them a good mix, then remove the spaghetti from the pot and make sure to drain off all the water. Transfer the spaghetti to a large bowl or deep pan, then pour the sauce, and mix them together until evenly distributed and well combined. In a 9*12 aluminum foil, pour the chicken spaghetti, and spread them out evenly. Sprinkle the cheddar cheese on top until covered, then add some parmesan cheese. Put it in the preheated oven, then let it heat up just a bit until the cheese is nice and melted. Garnish with parsley flakes and serve!
*All image credit belongs to In The Kitchen With Gina Young via YouTube. Follow and subscribe to her channel for more!
