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2. Shred the Chicken
Shred the meat from a rotisserie chicken, making sure to discard the skin and bones. Using rotisserie chicken not only saves time but also adds a deep, roasted flavor to the dish. If you prefer, you can cook your own chicken breasts, but rotisserie chicken is a convenient and flavorful option.
3. Prepare the Cheese Sauce
In a large saucepan, melt the unsalted butter over medium heat. Add in the Velveeta cheese chunks and milk, stirring constantly to ensure the cheese melts smoothly without any lumps. Once the sauce is creamy, stir in the can of Rotel (diced tomatoes and green chilies) along with the can of cream of mushroom soup. This combination gives the casserole its rich, creamy texture with a bit of tang and spice from the Rotel. Season the sauce with salt and pepper to taste.
4. Combine the Ingredients
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the cooked spaghetti, shredded chicken, and the cheesy sauce. Stir everything together until the spaghetti and chicken are well-coated with the sauce. This is the key to ensuring every bite is packed with flavor.
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