Queso Chicken Spaghetti
Directions
- 1Add 8 ounces of cubed velveeta cheese and 8 ounces of shredded Monterey Jack cheese to a pot.
- 2Add 1 can of Rotel original and 1 can of green chilies.
- 3Add 1 can of cream of chicken soup and 1/2 cup of whole milk.
- 4Stir all ingredients over medium heat until melted.
- 5Add 2 cups of shredded cooked chicken and stir.
- 6Add cooked spaghetti and stir to coat.
- 7Serve in a bowl and top with sliced black olives.
Ingredients
- 8 ounces cubed velveeta cheese
- 8 ounces shredded Monterey Jack cheese
- 1 can Rotel original diced tomatoes & green chilies
- 1 can Hatch diced green chilies
- 1 can cream of chicken soup
- 0.5 cup whole milk
- 2 cups shredded cooked chicken
- 1 portion cooked spaghetti
- 1 portion sliced black olives
Equipment
potcountertop burnerwooden spoonbowlfork
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