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Spaghetti 1 lb (cooked)
Chicken (shredded) 1 lb (about 1 rotisserie chicken)
Unsalted butter 2 tablespoons
Velveeta cheese (cut into chunks) 1 lb
Milk 1 cup
Rotel (diced tomatoes and green chilies) 1 (10 oz) can
Cream of mushroom soup 1 (10 oz) can
Shredded cheddar cheese 1 cup
Panko bread crumbs 1/2 cup
Crushed red pepper flakes To taste
Salt and pepper To taste
Fresh parsley or cilantro
Sliced green onions
Jalapeño slices for extra heat
Step-by-Step Instructions
1. Cook the Spaghetti
Start by cooking the spaghetti according to the package directions. You’ll want the spaghetti to be al dente, meaning it should have a slight firmness to it. This ensures the spaghetti holds up well during baking and doesn’t become mushy. Once cooked, drain and set it aside.
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